Ingredients
- 2.5 cups large diced fall squash, roasted (see note)
- 3 cups spinach, chopped
- 2 tbsp Chutni Punch, spicy peanut
- 3 oz leeks, chopped
- 1 thumb sized piece of ginger, peeled and minced
- 2 garlic cloves, minced
- 1.5 cups vegetable stock
- 14 oz can coconut milk, full fat
- 8 oz can tomato sauce
- 2 tbsp brown sugar
- 1/2 lime, zest and juice
- Salt and pepper to taste
- Cilantro to garnish
- Olive oil, as needed
- Additional coconut milk or crème fraiche for garnish (if desired)
Directions
In a sauce pan, add olive oil and sauté leeks, garlic, and ginger until beginning to brown.
Add in Chutni Punch, or your favorite seasoning, and cook with leeks, garlic and ginger for about 1 minute.
Deglaze with vegetable stock and cook for another few minutes.
Add in coconut milk, tomato sauce, brown sugar, and lime zest and Juice cooking for 6-8 minutes on medium-low heat.
Add in roasted squash and spinach stirring to incorporate, trying not to break up the squash pieces, and allow spinach to wilt.
Season to taste with salt and pepper.
Serve over cooked basmati rice topped with cilantro.
Drizzle more coconut milk or crème fraiche on top, if desired.
Recipe Note
Note on Fall Squash: Feel free to use any fall squash you desire or even a combination. To roast: Peel the Squash, cut in half, remove seeds and dice into 1-2 inch pieces. Toss in olive oil and roast on a sheet pan in a 375 degree oven, until tender.
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