Butternut Squash Curry with Chickpeas, Spinach, and Cashews
Creamy butternut squash and coconut milk brings balance to curry’s pungent flavors. Slightly spicy, slightly tart, and slightly sweet, this dish will surprise you in the best ways!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
8 ounce
Butternut Squash
1 tablespoon
Curry Powder
1 box
Chickpeas
1 unit
Lime
¼ ounce
Cilantro
1 unit
Yellow Onion
1 can
Coconut Milk
(ContainsTree Nuts)1 teaspoon
Cinnamon
1 ounce
Cashews
(ContainsTree Nuts)5 ounce
Spinach
Not included in your delivery
2 tablespoon
Olive Oil
Dice the butternut squash into ½-inch cubes. Halve, peel, and thinly slice the onion. Mince or grate the garlic. Drain and rinse the chickpeas. Chop the cilantro, reserving a few leaves for garnish. Cut the lime into wedges.
Heat 1 tablespoon oil in a large pot over medium-high heat. Add the squash to the pot and cook, tossing, 5-7 minutes, until softened. Season with salt and pepper and set aside.
Heat another 1 tablespoon oil in the same pot over medium-high heat. Add the onions to the pan and cook, tossing, for 3-5 minutes, until softened. Season with salt and pepper.
Add ¼ cup coconut milk and the curry powder to the pot and simmer for 3-4 minutes.
Add the chickpeas, squash, remaining coconut milk, and a pinch of cinnamon to the pot. Bring to a boil, then reduce to a simmer for 15 minutes. Stir the chopped cilantro and spinach, then season with salt and pepper.
Remove pot from heat and stir in a few squeezes of lime (to taste).
Serve the curry divided between bowls. Garnish with the cashews, reserved cilantro leaves, and remaining lime wedges. Enjoy!