1 Red Dog Farm yellow onion, chopped
1 Red Dog Farm butternut squash, diced to chickpea size (peeling optional)
4 cloves of minced garlic
1 bunch of cilantro, roughly chopped with the woody part of the stem removed
1 can of chickpeas, rinsed and drained
1 can of coconut milk
2 Tbls. of your favorite Masala style curry paste
1 cup of water
½ cup of peas
¼ lb. of spinach
Salt and pepper to taste
High heat oil for cooking
Basmati rice for serving

Heat a drizzle of oil in a heavy bottomed, deep pan. Cook the onions and garlic over low to medium heat until they soften (about 8-10 minutes). Add the curry paste and stir together continuously for a minute. Add the squash, chickpeas, coconut milk, water and a little salt and pepper. Bring the mixture to a boil and simmer it for 35-40 minutes, covered. Stir all the way down to the bottom occasionally. Add a little water if needed. Once you are happy with the consistency, add the peas, spinach and cilantro. Stir all together, cover and remove from the heat. Serve with the hot Basmati rice.