Butternut Squash Curry

– 2 1/2 cups or 16 oz. chopped/cubed fresh butternut squash

– 1 whole regular size red onion (Peeled and roughly chopped) – 1/2 inch root ginger – 4-5 garlic cloves – 1/4 cup raw cashew nuts – 2 1/2 cups unsweetened coconut milk (tetra pack) – 1 1/2 cups water

Blend smooth

Heat a good quality nonstick pan at medium heat and pour the blended onion mixture. Mix well with a spatula and let it cook covered at medium-high flame for 10 minutes until reduces to half.

Stir in 2 tbsp thai red curry paste, 1/4 tsp crushed chili flakes (optional), salt to taste, 3 tbsp lemon juice.

Toss in butternut squash and mix well.

Cook covered for 5-7 minutes at medium-high flame or until squash pieces are soft.

Toss in 15 oz canned black beans (drained and rinsed), 1/2 cup sliced red bell pepper, 1/2 cup sliced green bell pepper.

Add remaining 2 cups coconut milk and 1 cup water to it. Cook covered for 2 minutes at low-medium flames or until it starts to bubble. ( Do not overcook or else it will curdle).

Stir in 1 cup spinach and cook covered for 2 minutes. Turn it off. Adjust salt and lemon juice and serve hot.