Butternut squash meets curry in this fantastic and delicious dish!
Preheat oven to 400° F.
On a large sheet pan, toss together the butternut squash, 2 tablespoons of oil, salt and pepper. Roast for 25 to 30 minutes until tender.
In a large pot, heat 2 tablespoons of oil and sauté the onion for 4 to 5 minutes. Stir in the garlic and cook another minute. Stir in the ginger, curry, coriander and red pepper flakes. Add the coconut milk, tomatoes and chickpeas and stir to combine. Bring to a boil and reduce to a simmer for 15 minutes. Stir in the spinach, roasted squash and season with salt and pepper, and simmer for another 5 minutes.
Add curry to brown rice and top with peanuts to serve.
*Photo by @vestal_life
*Recipe by Chef Linda Duggan
Add chopped peanuts for extra taste and crunch!