Step 1
In a sauce pan, add olive oil and sauté leeks, garlic, and ginger until beginning to brown.

Step 2
Add in Chutni Punch, or your favorite seasoning, and cook with leeks, garlic and ginger for about 1 minute.

Step 3
Deglaze with vegetable stock and cook for another few minutes.

Step 4
Add in coconut milk, tomato sauce, brown sugar, and lime zest and Juice cooking for 6-8 minutes on medium-low heat.

Step 5
Add in roasted squash and spinach stirring to incorporate, trying not to break up the squash pieces, and allow spinach to wilt.

Step 6
Season to taste with salt and pepper.

Step 7
Serve over cooked basmati rice topped with cilantro.

Step 8
Drizzle more coconut milk or crème fraiche on top, if desired.

Recipe Note

Note on Fall Squash: Feel free to use any fall squash you desire or even a combination. To roast: Peel the Squash, cut in half, remove seeds and dice into 1-2 inch pieces. Toss in olive oil and roast on a sheet pan in a 375 degree oven, until tender.