Butternut Squash Curry Side Dish

1Heat the vegetable oil (1 tablespoon) in a large pot over medium heat.

2Add the chopped onion (1 large) and cook until it becomes translucent, about 5 minutes.

3Stir in the garlic (2 cloves) and ginger, cooking for another minute until fragrant.

4Add the cumin, coriander, turmeric (1 teaspoon), and chili powder (1 teaspoon) to the pot, stirring well to coat the onions with the spices.

5Add the cubed butternut squash (1 medium) to the pot, stirring to mix with the spices and onions.

6Pour in the coconut milk and vegetable broth (1 cup), stirring to combine.

7Season with salt (1 teaspoon), black pepper (½ teaspoon), and cayenne pepper (¼ teaspoon) (if using).

8Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the butternut squash (1 medium) is tender.

9Stir in the spinach leaves and cook for an additional 2-3 minutes until the spinach is wilted.

10Squeeze the juice of (1) one lime over the curry and stir well.

11Remove from heat and garnish with fresh cilantro leaves before serving.