Start Prepping:

• Peel butternut squash with a peeler. Cut in half, remove the seeds with a spoon and discard.

• Cut each half in half again, then cut into 1” cubes by slicing lengthwise, then across - set aside. Wash your hands of the squash residue or it will make them feel dry and funny.

• Mince 4 cloves of garlic. 

• Roughly peel 2 inches of ginger (rubbing a spoon across the outside works well) it doesn't have to be perfect. Finely mince the ginger.

Prepare the Curry:

• In a medium sized pot, add 2 tablespoons of coconut oil.

• When the oil is hot, add the ginger, garlic, and 1 ½ tablespoons of curry powder and ½ tsp turmeric powder. Stir frequently and cook until garlic and ginger are fragrant.

• Add 1 can of coconut milk, 2 cups of chicken stock ( I mix 2 tsp bouillon with 2 cups of hot water), 1 ½ cups butternut squash, the zest AND juice of one lime, and a pinch or two of kosher salt. 

• Stir everything and simmer over medium heat for 10 minutes.

Add the Green Beans:

• While the curry is cooking, wash and towel dry the green beans. 

• Remove the stem on both sides of the green beans, then cut them into 1” pieces.

• When butternut squash starts getting soft, add the green beans, rinsed garbanzo beans and taste the curry and salt as needed..

• Let the curry cook for another 7ish minutes - until squash is cooked and green beans begin to soften but don't let them overcook.

• Turn off the heat, add two handfuls of spinach (if the leaves are huge, tear them) and mix them into the curry.

Serve:

• Slice limes into wedges, and chop some cilantro for garnish.

• Taste and adjust seasonings as necessary.

• Ladle curry into 4 bowls, top with cilantro and a lime wedge. 

• Serve with a bowl of warm rice on the side if you wish.