The American Food Store

ingredients
Produce
1/2 tsp Asafoetida
3 Bay leaves
1 lb Butternut squash or pumpkin or winter squash
1 tsp Coriander, ground
1 Tomato, medium with juices
Condiments
1 tsp Lemon juice
Baking & Spices
2 Cardamon pods, whole
1 tsp Chili powder
1 Cinnamon stick
2 Cloves, whole
1/2 tsp Fenugreek seeds
1 tsp Kosher salt
1/2 tsp Mustard seeds
1/2 tsp Turmeric, ground
Instructions
Heat oil in a large skillet or dutch oven over medium heat. Add the shallot, red pepper and garlic cloves and sauté for 3 minutes. Then, add the curry paste, curry powder, sugar, and butternut squash and sauté for 1 minute.
Add in the chickpeas, coconut milk and broth and bring mixture to a boil. Then, reduce heat to a simmer, place lid on top and simmer for 8-10 minutes or until the squash is soft. Remove lid and stir in the spinach. Add salt and pepper as needed.
Top curry with cilantro, lime juice and/or chopped peanuts