Ingredient

• 1 tablespoon coconut oil
• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• ½ teaspoon grated fresh ginger
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon turmeric
• ¼ teaspoon ground cardamom
• 1 teaspoon sea salt
• 2 cups cubed butternut squash
• 3 red Thai chiles, or 1 serrano, or ½ jalapeño, thinly sliced
• 2 cups cauliflower florets
• 1 (13.5-ounce) can full-fat coconut milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice, plus lime wedges for serving
• 4 cups fresh spinach

Direction

1. Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
2. In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
3. Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes, or until the vegetables are tender.