Spinach And Butternut Squash Curry - cooking recipe

Ingredients

1 tbsp ghee (clarified butter)
2 medium onions, thinly sliced
2 cloves garlic, crushed
1 tsp grated fresh ginger
2 None green birdseye chili peppers, seeded and sliced
1 tsp ground coriander
1 tsp ground cumin
1 tsp black mustard seeds
1/2 tsp ground turmeric
2 1/4 lbs butternut squash or other winter squash, peeled and cut into 1-inch pieces
1 1/2 cups chicken stock
5 oz spinach, chopped coarsely
1/3 cup loosely packed cilantro leaves
1 tbsp sliced almonds, toasted

Preparation

Heat the ghee in a large saucepan on medium-high heat. Cook the onion, stirring, until browned. Add the garlic, ginger, chili peppers and spices and cook, stirring, until fragrant.
Add the butternut squash and stock and bring to a boil. Reduce heat to low; simmer, covered, for about 15 mins or until the butternut squash is tender. Add the spinach and cilantro and stir, tossing, until the spinach has just wilted.
Just before serving, sprinkle the almonds over the curry.