Butternut Squash Curry

A comforting meal to use up that butternut squash you have lying around the house!

Yield: 6 servings

Prep time: 20 minutes

Total time: 50 minutes

1 | small butternut squash, cubed

1 can (15 oz.) | chickpeas

1 | shallot, diced

2 stalks | celery, diced

3 cups | baby spinach, rinsed

2 ½ cups | broth*

2 tbsp| “curry” spice mix

2 tbsp| fresh ginger, grated

1 tbsp | coconut oil or extra virgin olive oil

2 tbsp | flour (optional)

Add the oil to a large skillet over medium heat. Once oil is hot add in the shallot, and cook until the shallot is mostly transparent.
Now add the celery, squash, ginger and spice mix to the skillet and stir, then cook for 3-5 minutes to allow flavors to meld together. After everything is well coated in the spices add in the broth, bring to a simmer and cook for 15-20 minutes or until squash can easily be pierced by a fork. For a thicker curry, you can also add in a couple of tablespoons of flour at this point, add it slowly and mix well, to avoid lumps.
Add the spinach and stir occasionally until spinach is wilted. Then add in the can of chickpeas and cook for 2 more minutes, until chickpeas are hot all the way through.
Serve over rice or quinoa, or eat by itself.

*I used chicken bone broth in this recipe, but to make it vegetarian vegetable broth works as well!