Squash-Peanut Coconut Curry - The Peanut Institute

Ingredients

• 1 cup of light coconut milk
• 1 tbsp of cornstarch
• 3 tbsp of peanut oil, divided
• 1 1/2 lbs of butternut squash, peeled, seeded and cut into 1 1/2-inch pieces
• 2 each of medium onions, thinly sliced
• 1 tbsp of minced ginger
• 2 tsp of Thai red curry paste, such as Thai Kitchen
• 1 cup of no salt added chickpeas, drained, rinsed
• 3 cups of baby spinach
• 1/2 cup of unsalted peanuts
• 2 tbsp of chopped cilantro
• 1 tbsp of lime juice
• 1 tbsp of fish sauce