Step 1

Heat the coconut oil in a Dutch oven or large pot over medium. Add the onion and sauté it for 4-5 minutes until tender and translucent.

Step 2

Add the minced garlic, chiles, and ginger, cooking for another minute or so. Then, add the curry paste and turmeric, stirring to combine and open up the aromas.

Step 3

Add the butternut squash, chickpeas, coconut milk, and 1 ½ cups of vegetable broth. Stir everything, then bring the mixture to a simmer for 15-20 minutes, or until the squash cubes are fork-tender. Add more broth as needed.

Step 4

Once the squash is tender, add the tamari, coconut sugar, lime juice, and baby spinach. Stir to combine and finish cooking for 1-2 minutes to wilt the spinach.

Step 5

Taste and season the curry with salt to your liking, then serve it immediately over jasmine rice with garnishes like chopped cashews or peanuts, cilantro, and extra lime wedges. Happy eating!