A vegan and gluten-free creamy and fragrant butternut squash curry with spinach, and red curry paste. Strong and vibrant flavors of lemongrass, ginger and tamarind really bring the flavors to life.
To cut down on pots, instead of boiling the squash before hand you can add it directly to the pan after the coconut milk has been added. Cover and cook directly in the sauce until soft, before adding the spinach and chickpeas.