Potato & Squash Curry

• Toby’s Original Dip & Spread
• 1 1/2 cup rice or grain of choice, cooked
• 3 garlic cloves, minced
• 1 tbsp. ginger, grated
• 1/2 cup onions, chopped
• 2 cups squash, cubed
• 1 cup potatoes, cubed
• 1 1/2 cups crushed fire roasted tomatoes
• 1 can coconut milk
• 1 cup vegetable broth
• 1 tsp. salt
• 2 tbsp. curry spice
• 1 tsp. coriander
• 1 tsp. cumin
• 1 cup spinach
• Optional garnishes:
  fresh cilantro
  lime wedge
  whole or crushed peanuts

Gather all ingredients. Prepare rice or grain of choice.

Heat a small amount of oil in a large skillet or pot. Add onions, ginger, garlic, and cook under medium heat until lightly browned. Add the rest of the ingredients besides spinach, cilantro, and lime, which you will use to garnish. Reduce heat and simmer with lid on for about 15 minutes or until squash is tender. Stir every 5 minutes or so. When it’s done cooking, add in spinach and stir until wilted. Add any extra spices or salt, if desired.

Serve with rice or grain of choice, then garnish with cilantro, peanuts, and a lime wedge. Top with a dollop of Toby’s, we used Original. This curry will last for days in the fridge or longer if frozen. Enjoy!