Chickpea and Butternut Squash Curry

Directions

1. 1
   Add oil and onion to a large skillet and sauté for 2-3 minutes. Stir in the curry paste and ginger and cook another 1-2 minutes
2. 2
   Add the butternut squash and coconut milk. Bring to a simmer and cook until squash is fork tender, about 15-20 minutes.
3. 3
   Stir in the chickpeas, sugar, and spinach. Cook until spinach is wilted, about 2-3 minutes.
4. 4
   Stir in juice from 1/2 lime. Taste and add salt as needed.
5. 5
   Serve over cooked rice with more lime wedges and fresh cilantro.