I used my recipe: Sweet Potato Curry With Spinach and Chickpeas as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this!
Butternut Squash Coconut Curry
1 onion, chopped
1-2 teaspoon canola oil
2 tablespoons curry powder
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon cinnamon
10 ounces frozen spinach, thawed and drained
2 small butternut squash, peeled, seeded, cubed
curry powder, salt and pepper for sprinkling over squash
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can light coconut milk
salt and pepper, to taste
1/4 cup cilantro, chopped for garnish
basmati rice or brown rice, for serving
1. Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
2. Sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. You still want them to hold their shape when added to the curry, and not be mush :>.
3. While squash cooks, heat 1-2 tsp of canola oil over medium heat.
4. Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
5. Next, add the curry powder, cumin, coriander and cinnamon, and stir to coat the onions evenly with spices.
6. Add tomatoes with their juices, and the chickpeas, stir to combine.
7. Next, add the spinach, stirring to coat with cooking liquid.
8. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
9. Add coconut milk and gently stir to combine.
10. Finally, add the roasted butternut squash to the liquid, and stir to coat.
11. Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).
I did take the time to toast and grind whole cumin and coriander, but feel free to use the already-ground versions of these spices as well.
Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and caramelized flavor to your curry.