Curried Butternut Squash

Ingredients:
sesame oil
black mustard seeds
cumin seeds
onion, chopped
garlic, minced
butternut squash, cut in small cubes
coriander
curry powder
water
chickpeas
spinach

Step 1.
Heat sesame oil in skillet. Add about a teaspoon each of mustard seeds and cumin seeds. Cover. Continue cooking on high until mustard seeds finish popping.

Step 2.
Add onions and garlic. Sauté until nicely bronzed.

Step 3.
Add the squash and turn over until coated with the spices. Stir in about a teaspoon of coriander and a tablespoon of curry. Then add enough water to half-way submerge the squash. Cover and allow the squash to simmer for about 20 minutes. Stir occasionally and adjust water for desired consistency.



Step 4.
Stir in chickpeas and spinach. Cover and simmer for an additional five minutes.

Serve over rice.