Courtesy of PureZing

Serves 4

INGREDIENTS:

2 Tablespoons coconut oil
2 red onions, cut into wedges
3 cloves garlic, pressed
1 ½ lbs. Butternut squash, peeled, seeded and in large chunks
1 Tablespoon Thai red curry paste
1 14-ounce can coconut milk
3 cups chicken or vegetable stock
1 stalk lemongrass
Juice of 1 lime
8 ounces organic baby spinach leaves
1 bunch fresh cilantro, thoroughly rinsed and roughly chopped
Golden raisins and chopped green onions as garnish if desired

DIRECTIONS:

Using a large, heavy based saucepan, heat the coconut oil and add the onion. Over a gentle heat, cook 7-8 mins, until the onion is golden and tender. Add garlic and squash. Cook over a medium heat for 3-4 mins stirring occasionally.

Stir in the coconut milk, curry paste and stock and bring it all to the boil. Add the lemon grass, reduce the heat and cover the pan. Allow to simmer for 25-30 mins or until the squash is tender.

Remove the pan from the heat and stir in the coriander, limejuice and spinach. Serve over rice with garnish of golden raisins and chopped green onions.