Butternut Squash Curry

Directions

1. 1
   Add olive oil and chopped onion to a pot and sauté until the onions are softened. 
2. 2
   Add crushed garlic, finely grated ginger, curry powder, ground coriander, turmeric and chili flakes and toss with the onions to toast the spices. 
3. 3
   Add peeled and chopped butternut squash and toss to mix with the onions and spices. 
4. 4
   Add the crushed tomatoes and coconut milk and stir in. 
5. 5
   Bring to a simmer and then reduce the heat, cover and leave to simmer until the butternut squash is soft but firm (around 15-20 minutes). 
6. 6
   Add chickpeas and coconut sugar (for flavor balance) and stir in. Leave to simmer for a few minutes. 
7. 7
   Add baby spinach and stir in until the spinach is just wilted. 
8. 8
   Serve with basmati rice and top with a sprinkle of roasted salted cashews, fresh chopped cilantro and lime wedges.