Vegan Butternut Squash Curry in Coconut Spinach Cream Sauce

Ingredients:
1 medium butternut squash, peeled and cubed
1 tablespoon coconut oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 can (13.5 oz) coconut milk
1/2 cup vegetable broth
4 cups baby spinach
2 tablespoons fresh lime juice
Salt and pepper to taste
Instructions:
Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger and cook until the onion is softened.
Add butternut squash and spices (cumin, coriander, turmeric, cinnamon, and cayenne pepper). Stir until butternut squash is coated with spices.
Pour in the coconut milk and vegetable broth, bring to a simmer, and cook for 20-25 minutes or until the butternut squash is tender.
Stir in the baby spinach and lime juice and cook for a couple more minutes, until the spinach is wilted.
Season with salt and pepper to taste.
Serve over rice and garnish with chopped cilantro (optional).
Rice:
Ingredients:
2 cups white rice
4 cups water
1/2 teaspoon salt
Instructions:
Rinse the rice in a fine-mesh sieve until the water runs clear.
Combine the rice, water, and salt in a medium saucepan and bring to a boil over high heat.
Reduce the heat to low, cover the pot, and simmer for 18-20 minutes or until the rice is tender and the water has been absorbed.
Remove from heat and let the rice rest, covered, for 5 minutes before fluffing with a fork.
Smashed Fried Sweet Potato:
Ingredients:
2 medium sweet potatoes, peeled and cut into chunks
2 tablespoons coconut oil
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Spread the sweet potato chunks on a baking sheet, drizzle with coconut oil, and sprinkle with salt and pepper.
Roast in the oven for 20-25 minutes or until the sweet potatoes are tender.
Remove from the oven and let the sweet potatoes cool for a few minutes.
Heat a skillet over medium-high heat.
Add the roasted sweet potatoes to the skillet and use a fork to smash them into smaller pieces.
Fry the sweet potatoes, stirring occasionally, until they are crispy and golden brown.
Serve hot as a side dish.