Cooked rice, chopped cashews and fresh cilantro leaves, for serving
Instructions
Heat oil in large Dutch oven over medium heat. Add onion and red bell pepper and cook, stirring occasionally, until translucent, 5 to 7 minutes.
Stir in garlic, ginger, garam masala, coriander, turmeric, paprika, salt, red pepper flakes, and pepper; cook, stirring, 2 minutes.
Add tomato paste and cook, stirring, for 1 minute, or until onions and spices are coated with tomato paste.
Add squash, broth, and coconut milk, bring to simmer; turn heat down and gently simmer, covered, until squash is tender and sauce has thickened, 15 minutes.
Stir in spinach and allow to wilt, stirring occasionally. Stir in lime juice and cilantro.
Serve over rice, sprinkled with cilantro and chopped cashews, if desired.
Video
Notes
Instead of stirring in lime juice, garnish with wedges of lime or lemon.
Nutrition calculations do not include rice.
If desired, add protein such as tofu, chicken, or shrimp. Sauté them first in the oil until cooked, remove from pan, and continue with recipe, adding them back in before serving.
Refrigerate leftover curry promptly, preferably separate from the cooked rice. It will keep for three to four days. Reheat individual portions in the microwave at 50% power, in 30 second increments, until heated through. Larger amounts can be reheated in a skillet on the stove over medium heat.