Southeast Asian Squash Curry

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil, divided
• 2 teaspoons vegetable oil, divided
• 1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces
• 3/4 teaspoon cumin seed
• 1 medium onion, thinly sliced
• 1 (14 ounce) can unsweetened coconut milk, divided (do not stir)
• 1 1/2-2 tablespoons thai kitchen red curry paste
• 1/3 cup water
• 1 cinnamon stick (2- to 3-inch)
• 3 whole cloves
• 5 ounces baby spinach (5 cups packed)
• 1 tablespoon asian fish sauce
• 1/4 cup roasted salted cashews, chopped

Recipe

• 1 heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. transfer to a plate.
• 2 add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. add curry paste and cook, stirring, 2 minutes.
• 3 add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. stir in fish sauce. sprinkle with cashews.
• 4 serve with:
• 5 jasmine rice.