Butternut Squash Curry - Community Cancer Center

Ingredients

• 2 tablespoons coconut oil
• 1 large butternut squash, peeled, seeded and diced
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 3 tablespoons yellow curry paste (or red curry paste)
• 2 (13.5 oz.) cans full-fat coconut milk
• Juice of 2 limes
• 2 teaspoons honey (or agave nectar)
• 4 cups baby spinach
• Salt, to taste
• Jasmine rice, for serving
• Crushed dry roasted peanuts, for garnish