The American Food Store

Ingredients
1 can any type of canned vegetable (this works for any unsweet vegetable)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbs butter

Ingredients

1 tbsp coconut oil
1 shallot minced
1 red pepper diced, seeds removed
3 garlic cloves minced
3 tbsp red curry paste
1 tsp curry powder
1 tsp sugar
4 cups butternut squash diced
14 oz. chickpeas drained and rinsed
14 oz. full fat coconut milk
1 1/2 cups vegetable broth
3 cups spinach
salt and pepper to taste
for toppings:

3 tbsp cilantro or more
1 tbsp lime juice or more
Instructions
Heat oil in a large skillet or dutch oven over medium heat. Add the shallot, red pepper and garlic cloves and sauté for 3 minutes. Then, add the curry paste, curry powder, sugar, and butternut squash and sauté for 1 minute.
Add in the chickpeas, coconut milk and broth and bring mixture to a boil. Then, reduce heat to a simmer, place lid on top and simmer for 8-10 minutes or until the squash is soft. Remove lid and stir in the spinach. Add salt and pepper as needed.
Top curry with cilantro, lime juice and/or chopped peanuts.

ingredients
Produce
1/2 tsp Asafoetida
3 Bay leaves
1 lb Butternut squash or pumpkin or winter squash
1 tsp Coriander, ground
1 Tomato, medium with juices
Condiments
1 tsp Lemon juice
Baking & Spices
2 Cardamon pods, whole
1 tsp Chili powder
1 Cinnamon stick
2 Cloves, whole
1/2 tsp Fenugreek seeds
1 tsp Kosher salt
1/2 tsp Mustard seeds
1/2 tsp Turmeric, ground
Instructions
Heat oil in a large skillet or dutch oven over medium heat. Add the shallot, red pepper and garlic cloves and sauté for 3 minutes. Then, add the curry paste, curry powder, sugar, and butternut squash and sauté for 1 minute.
Add in the chickpeas, coconut milk and broth and bring mixture to a boil. Then, reduce heat to a simmer, place lid on top and simmer for 8-10 minutes or until the squash is soft. Remove lid and stir in the spinach. Add salt and pepper as needed.
Top curry with cilantro, lime juice and/or chopped peanuts