Southern Indian Squash Curry

Ingredients:

1 large butternut squash

1 TBS sliced almonds

2 TBS oil

2 medium Onions (chopped)

1 tsp Garlic Powder 

Ginger Root (3 slices)

1/2 tsp Crushed Red Peppers

1 tsp Ground Coriander

1 tsp Ground Cumin

1 tsp Brown Mustard Seeds

1/2 tsp Ground Turmeric

3/4 cup coconut milk (roughly half can)

1 - 1 1/2 cup Baby Spinach (chopped)

2 TBS fresh Cilantro (chopped)

Directions:

1. Peel squash.  Discard seeds and cut into 1-inch pieces.

2. Heat oil in large saucepan and cook onions until lightly browned.  Stir regularly.

3. Add Garlic, Ginger, Chili, Coriander, Cumin, Mustard Seeds and Turmeric.

4. Reduce heat and cook until fragrant.  Stir regularly.

5. Add squash and coconut milk.

6. Stir and cover.  Simmer for 20 minutes until squash is just tender.

7. While squash is simmering, toast almonds.

8. Add spinach and cilantro.  Stir until spinach is just wilted.

9. Top with toasted almonds.

**Recipe was from the Penzy's 2013 Spring Catalog.  I doubled the spices and coconut milk so that there would be more sauce.  Still would have preferred more sauce.  Could probably use more spices to make a stronger curry flavor.