Butternut and Spinach Curry

• 1⁄2 butternut squash chopped
• 2 roma tomatoes
• chopped (or 1 cup crushed tomatoes)
• 1 tablespoon olive oil
• 1⁄2 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon chopped green chilis
• 1⁄8 teaspoon asafoetida
• 1⁄2 tablespoon curry powder
• ¼ cup water
• 1⁄2 teaspoon salt
• 1⁄2 cup coconut milk (OR 1/2 cup soaked/blended cashews)
• 1 cup spinach

1. Wash, peel, & cut the butternut squash into cubes.

2. Wash and chop the tomatoes into small pieces (if using crushed tomatoes, skip this step).

3. In a pan over medium heat, add the oil, cumin seeds, and mustard seeds. Let the spices toast in the pan for 1-2 minutes. Add green chilis, tomatoes, curry powder, salt, & asafoetida to the pan. Mix and let cook until tomatoes are soft.

4. Add the chopped butternut and 1/4 cup water to the pan, cover and let simmer for 10 minutes (until butternut is soft) then add in the coconut milk.

5. Add spinach, mix together and cover for another 3-5 minutes.

6. Enjoy with your favorite bread, or on top of rice.

7. Say a prayer of gratitude, serve with love, and eat with joy ❤️