A delightful curry combining roasted butternut squash, spinach, and chickpeas in a creamy coconut milk base.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking for the squash.
Spread the cubed butternut squash on a baking sheet and drizzle with a bit of oil. Sprinkle with salt, pepper, and half of the curry powder.
Roasting the squash enhances its natural sweetness.
Roast the squash in the oven for 35-40 minutes until tender but not mushy.
Check halfway through and stir to ensure even roasting.
In a saucepan, heat the remaining oil over medium heat.
Use a non-stick pan to prevent sticking.
Add the chopped onion and sauté until softened, about 3 minutes.
Adding a pinch of salt helps the onions release moisture.
Stir in the remaining curry powder, cumin, and cinnamon, cooking for another minute to release the spices' aroma.
Toast the spices briefly to enhance their flavors.
Add the diced tomatoes and chickpeas, stirring to combine.
Use the liquid from the tomatoes for a richer sauce.
Gradually add the spinach, stirring until wilted.
Add the spinach in batches if needed.
Pour in the coconut milk and stir gently to combine.
Shake the coconut milk can before opening for even consistency.
Gently fold in the roasted butternut squash, being careful not to mash it.
Handle the squash delicately to maintain its shape.
Serve the curry over cooked brown basmati rice and garnish with fresh cilantro.
Serve immediately for the best flavor and texture.
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