I have very little experience with Indian-inspired dishes, so I’m not sure what to call this meal I made tonight. It was so delicious, though, that I had to jot it down so I could remember it for later.

Indian-Style Coconut Creamed Spinach with Squash and Potatoes

Serves 6
Cook time: 35 minutes (not counting cooking the squash)

Ingredients:

• 1.5-2 pounds of delicata squash (butternut squash would work too)
• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1, 4-ounce can yellow curry paste
• 1, 13.5-ounce can coconut milk (the kind in the Asian section of the grocery store)
• 1 tablespoon tomato paste
• 8-10 ounces fresh spinach leaves
• 3/4 cup chicken stock
• zest of 1 lime
• salt, to taste
• 1 pound fingerling potatoes, cut into bite-sized chunks (any ol’ potatoes would do)
• dollop of cream, to serve
• lime juice, to serve
• Rice, to serve

Directions:

Cook the squash however you prefer. I cubed mine, tossed it in olive oil and agave nectar, and roasted it in a 425F oven for 25 minutes. Set aside.

In a medium dutch oven, heat the coconut oil over medium high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the curry paste, coconut milk, and tomato paste and whisk till well combined. Add the spinach leaves and chicken stock and bring to a simmer. Turn down the heat, cover and simmer for about 7 minutes, until the spinach leaves are cooked through.

Remove pot from heat and carefully blend with an immersion blender or place into a blender and return to the pan once it’s well blended. Add the lime zest and salt to taste. Add the potatoes, cover and simmer for about 20 minutes or until potatoes are fork tender.

Add the squash to the pot and stir until everything is mixed well.

Serve over rice with a dollop of cream and a squeeze of lime juice.