Indian Butternut Squash Curry

Adapted from Penzey's Spices.  I thought the original recipe lacked a bit of flavor and added some additional spice.  A wonderful vegetarian dish, but also great with chicken added.


  • 1 large butternut squash (or 4 medium sweet potatoes)
  • 2 TB. oil (olive, avocado, sunflower)
  • 2 medium onions, chopped
  • 2-3 cloves minced garlic or 1/2 tsp. garlic powder
  • approx. 1 Tbl grated fresh ginger or 1/2-1 tsp. powdered
  • 1 red chili, deseeded and sliced or 1/2 tsp. red pepper flakes
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. brown mustard seeds
  • 1/2 - 1 tsp. ground turmeric (I use a full tsp)
  • 1/2 tsp. sea salt
  • 3/4 cup (180 ml) coconut milk (about 1/2 of a standard can)
  • 1-1/2 Cups (45 g) baby spinach, roughly chopped
  • 2 TB. fresh cilantro, chopped
  • Toasted sliced almonds
  • Cooked chopped chicken, optional

Peel the squash or sweet potatoes. Discard the seeds and cut the flesh into 1-inch pieces. Heat the oil in a large saucepan and cook the onions until lightly browned, stirring regularly, 8-10 minutes. Reduce heat to low and add the spices, stirring until fragrant, about 1 minute. Add the squash or sweet potatoes and coconut milk. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro (and chicken, if desired), and stir until the spinach is just wilted. Serve with rice, topped with toasted almonds.