Butternut Squash Curry

Ingredients

• 1 tbsp oil
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 small fresh jalapeño, diced
• 3 tbsp curry powder
• 1 tbsp cornstarch
• 1 butternut squash, peeled & chopped
• 1 can coconut milk
• 2 cups vegetable stock
• 3 large handfuls fresh spinach
• 1½ tsp salt
• ½ tsp black pepper
• 1 big squeeze of lemon juice

Instructions

1. Cook onion in oil until soft.
2. Add garlic, jalapeño, and curry powder; stir for 2 minutes.
3. Mix in cornstarch, then slowly add vegetable stock to avoid lumps.
4. Add squash and coconut milk. Season with salt and pepper.
5. Simmer 15–20 minutes until squash is tender.
6. Stir in spinach to wilt.
7. Add lemon juice, taste, and adjust seasoning.
8. Serve with coconut basmati rice, naan, or flatbread.