Butternut Squash Curry

Serves 4

Veggie Meal

This Butternut Squash Curry is warm and filling.

4 Cups Cubed Butternut squash

15 Ounce Drained Garbanzo beans

1 Each Sliced Thin Carrot

2 Ounce Frozen Chopped Spinach

1/2 Each Diced Onions

2 Cloves Minced Garlic

2 Tablespoons Peanut Butter

1 Cups Vegetable Broth

14 Ounce Coconut Milk

1 Tablespoons Grated Ginger

1 Tablespoons Coconut Oil

2 Tablespoons Soy Sauce

1 Teaspoons Curry powder

1/4 Teaspoons Ground Cumin

1/2 Teaspoons Turmeric

1/16 Teaspoons Cayenne pepper

1/8 Teaspoons Kosher Salt

1/8 Teaspoons Black Pepper

4 Serving Rice

1 Tablespoons Lime

1 Ounce Peanuts

steam rice
peel and chop butternut squash
chop carrots
drain and rinse chick peas
thaw spinach and coarsely chop
chop onion, ginger and garlic; warm oil in tilt skillet
juice lime
add onion, then garlic and ginger a few minutes later. Cook until fragrant
Add spices (cayenne, salt and pepper will be to taste, so add at the end) and cook for another minute
add squash, carrots, coconut milk, peanut butter, chickpeas, and broth
stir and bring to a boil
reduce heat to low and simmer for 20 minutes or until squash is tender
add soy sauce, and spinach; cook until are warmed
remove from heat and add lime juice
cool and package, serve over rice
garnish with peanuts