Squash and Spinach Curry

Ingredients 

1 squash, acorn or butternut (I used acorn)
2 large handfuls spinach
5 cloves garlic, minced
1 inch ginger, peeled and grated
2 tbsp. olive oil
1 tbsp. curry powder
1 tsp. chili powder
1 tsp. garam masala
1/2 tsp. turmeric
1 can coconut milk
2 tbsp. peanut butter, creamy
1 tsp. honey
1 medium tomato, chopped
Salt
Fresh cilantro
Brown rice 

Method

Cut squash in half and use a spoon to scoop out seeds. Cut seeded squash into 1 inch slices. Place squash slices in boiling water for 5 minutes (this makes them infinitely easier to peel). Drain squash and let cool or cool in ice water. Using a paring knife, remove skin from squash. Cut squash into bite sized pieces.

Add olive oil to large pan over medium heat. Add garlic and ginger and sauté for 1-2 minutes. Add curry powder, chili powder, garam masala and turmeric and sauté for 1 minute. Add coconut milk, peanut butter and honey. Stir until well incorporated. Add tomato, squash and spinach. Season generously with salt. Cover and cook for 10 minutes. Garnish with fresh cilantro and serve over rice.