This one pot curry rice dish is not only delicious but simple to prepare. With less than 30 minutes of cooking time, dinner is ready in a snap too. I served it with mango chutney(found in the international isle alongside other Indian sauces) because the juxtaposition of sweetness on the curry is amazing.
1large onion, chopped
2 cloves garlic, minced
2 Tbsp fresh ginger, minced
4 cups butternut squash, cut into 1/2" cubes
1.5 tsp turmeric
1.5 tsp cumin
1 tsp coriander
1/2 tsp cardamom
1/2 tsp garam masala
14 oz can coconut milk
1 cup 'no chicken' vegetable broth
15 oz can chickpeas, drained & rinsed
1 tsp salt
1.5 cups basmati rice
4 cups baby spinach, chopped
1/4 cup chopped cilantro
1. In a dutch oven or stockpot over medium-high heat with 1 Tbsp oil, sauté onion until softened, approximately 5 minutes. Stir in garlic, ginger and butternut squash and continue to cook for 2 minutes. Add the spices except salt and to cook for 1 minute to release the aromatics.
2. Add coconut milk, broth, chickpeas and 1 tsp salt. Bring to a boil then stir in the rice. Return to boil, cover, then reduce heat to low and simmer for 15 minutes.
3. Stir in the chopped spinach then remove from heat. Cover and let stand for 5 minutes.
4. Stir in cilantro and juice from half the lime. Serve with lime wedges and mango chutney(optional).