Butternut Squash and Spinach Curry

Directions

1. Finely chop the garlic and ginger, thinly slice the onion. Wash and dice the butternut squash into 1 inch pieces (discard the seeds)
2. Heat the olive oil in a large pot (a dutch oven is perfect) and add the onion, garlic, and ginger. On low to medium heat, sauté until the onion begins to turn translucent
3. Add the butternut squash and sauté for 5 minutes. Add the diced tomatoes, coconut milk, vegetable bouillon cube, and curry powder. Let simmer for 30 minutes on medium heat with a lid, stirring occasionally
4. Add the frozen peas, spinach, and chickpeas (drain one can, include the liquid of the other). Cover with the lid and let simmer again for about 20 minutes
5. Serve with cooked rice or warm naan, or simply on it's own