To me the most fun thing about this recipe is that I didn't have to go to the store - everything was in my kitchen! And it's from a brand new cooking magazine I recently subscribed to - Clean Eating. I used acorn squash, but I'm sure butternut would be yummy too, as well as any other dark leafy green. I also added a can of chickpeas to the broth for extra protein. It was definitely a hearty meal. (Sorry, no pictures yet again)
1 cup brown rice
1 1/2 lb squash, seeded, stemmed, & diced into 3/4-inch pieces...about 6 cups
6 oz. spinach (about 10 cups loosely packed)
1 1/2 cups vegetable broth
1 1/2 tsp coriander, ground
1 1/2 tsp cumin, ground
3/4 tsp turmeric, ground
1/2 tsp fine sea salt
1/8 tsp cayenne powder
1 tbsp safflower, sunflower, or peanut oil
2 cloves garlic, minced
-While rice is cooking, in a medium bowl, combine broth, coriander, cumin, turmeric, salt, and cayenne. set aside.
-When rice is about 10 minutes from being done, in a large skillet or saucepan with a tight fitting lid, warm oil over medium heat. Add squash and cook, stirring occasionally, for about 2 minutes. Add garlic and cook, stirring occasionally, until fragrant (about 1 minute). Add broth mixture, increase heat to high and bring to a boil. Reduce to low, cover and cook until squash is tender.
-Remove lid and add spinach, 1 handful at a time, stirring after each addition until wilted. Serve curried squash-spinach mixture over rice.