Veggie curry

 *it's not all vegan because the recipe needs tweaking.  I didn't want to open another can of coconut milk.

From Deliciously Ella

1/2 butternut squash, cut into  3/4 inch blocks

1 large sweet potato, cut into 3/4 inch blocks

3 tbs melted coconut oil, divided

1/2 tsp turmeric

1/2 cinnamon

1/2 chili powder

1 tsp curry powder

1 red pepper, sliced

1 large onion, thinly sliced

3 cloves garlic, crushed

1 tsp brown mustard seeds

400 gram can of coconut milk plus more broth or half and half

1 tbs sugar

juice 1/2 lime

100 grams of spinach

1/2 can of drained and rinsed garbanzo beans

salt and red pepper to taste

Combine the squash and sweet potato with 2 tbs of the coconut oil, turmeric, chili powder, cinnamon and curry

Bake at 400 for 30-35 minutes adding the bell pepper for the last 10 minutes

Meanwhile heat the remaining oil over medium heat and add the mustard seeds until they start to pop

Add the onions and garlic and cook until soft, about 5 minutes

Add in the coconut milk and sugar and simmer for 15 minutes (next time I'll measure but I think I added about another 1/2-3/4 cups of liquid to get it to look right)

Add the lime juice in the last five minutes

Add the squash and sweet potatoes and beans and stir to warm everything back up, about 5 minutes

Add in the spinach and cook another 5 minutes or until the spinach wilts

Serve over rice

Kid update-

One kid hated it the first time, it wasn't so bad the second time.  We added chickpeas because I like them, cut down on the red pepper because I don't like them and omitted the chile pepper.  Adults add Asian hot sauce to theirs.  

Add the squash and