Southern Indian butternut and spinach curry


For 3-4 Servings:

1 cup of Indian Basmati rice
1/2 cup of wild rice

1 Tbs almonds, sliced very thin

2 Tbs olive oil or coconut oil
1 med. to large onion, cubed
1-2 cloves garlic, minced
1″ piece fresh ginger root, minced
1/2 hot chili pod, minced (or 1/2 tsp hot pepper flakes)

1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika powder
1/2 tsp ground turmeric

1-2 tsp curry powder

1/2 can (~3/4 cup) of coconut milk
(might use other plant milk, starch thickener and cashew cream)

3-4 cups of cubed butternut or other squash

(or blend with sweet potatoes, yams, pumpkin, even carrots)
salt to taste

1-2 cups of baby spinach, chopped (or try with arugula or goutweed)
2 Tbs fresh cilantro or parsley, chopped

Fill a pot with 2 1/2 cups of water add some salt or broth and cook rice until tender or until water is absorbed, about 20 minutes.                                                                             Clean and cube squash or other root vegetables to 1/2″ squares.

Toast the sliced almonds in your saucepan or wok for 5-7 minutes. Set aside. 
Clean your wok, add some oil and cook your onion until transparent or lightly browned. Stir in garlic, ginger and chili and cover with the powdered spices. Blend, reduce heat and cook until fragrant, 3-5 minutes. Stir frequently. 

Add the cubed squash or root vegetables and the coconut milk, plus salt to taste blend well and simmer with a cover for about 20 minutes or until the vegetables are tender. Stir frequently.
Add the chopped greens, spinach and cilantro and stir until wilted. Serve with rice, topped with the almonds. ©

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