A hearty vegetable curry makes for a warming, nourishing meal, particularly at a time of year when we tend to graze on chocolate and shortbread. This makes great use of frozen or leftover roasted squash, or substitute roasted sweet potato; to roast either, peel, seed (if needed) and cube, toss with canola or olive oil, spread out in a single layer on a baking sheet and roast at 425˚F for 20-30 minutes, until soft and golden.
By Julie Van Rosendaal
In a large skillet set over medium-high heat, sauté the onion in a drizzle of oil for 3-4 minutes, until soft.
Add the garlic and ginger and cook for another minute.
Add the roasted squash and chickpeas along with the curry paste, cumin, salt and coconut milk and bring the mixture to a simmer.
Cook for about 5 more minutes, until the sauce thickens.
Stir in the spinach and cook for a minute, just until it wilts.
Serve immediately over rice with cilantro sprinkled on top.