This is literally the simplest curry recipe ever! I love to make a big batch of it and eat it throughout the week for lunch and dinner. It’s so warming and grounding, it feels like a hug on a cold fall day. There is a lot of turmeric in it so it’s perfect to boost our immunity during the darker season.
Serves two plus leftovers.
Ingredients:
- two medium potatoes, peeled & diced
- ½ small butternut squash, peeled & diced
- 1 can coconut milk
- 1 can diced tomatoes
- 1 can chickpeas
- 1 tbsp turmeric
- 1 tsp cumin
- 2-3 cup fresh spinach (frozen works too)
- 1 tsp pink Himalayan salt
- pepper, to taste
- cilantro, for garnish
Directions:
01. Place the butternut squash, potatoes, coconut milk, canned tomatoes, turmeric & cumin in a big pot. Bring to a boil, reduce heat and simmer for 20 min.
02. When the vegetables tender, add the chickpeas and spinach. Stir to combine and season with salt and pepper.
03. Garnish with cilantro, serve with rice and enjoy!
