Ingredients

• 2 shallots

• 2 cloves garlic

• ½ bunch of spinach (about 6 ounces)

• 1 red kuri squash (about 2 pounds)

• 2 tablespoons coconut oil

• 1 tablespoon mild curry powder

• 2 teaspoon fresh ginger

• Salt and pepper (to taste)

• 1 can coconut milk (13.5 fl oz)

• 1 cup low-sodium vegetable broth

• Brown rice (for serving)

Instructions

• Dice shallot and mince garlic cloves. Slice greens into ½ inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into ½ inch to 1 inch cubes.

• Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.

• Add cubed squash and stir until squash is well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.

• Stir in spinach and let cook until wilted, about 5 more minutes.

• Serve over brown rice.