I’m always looking for recipes that gently introduce spicy flavors, so was delighted to see this (already vegan!) recipe in our July issue of Parents magazine.

Ingredients:

• 1 tablespoon olive oil
• 3 and 1/2 cups (3/4-inch) cubed butternut squash
• 1 medium onion, chopped
• 2 teaspoons curry powder
• 2 cups vegetable broth
• 1 (15-ounce) drained and rinsed can chickpeas
• 2 tablespoons red curry paste
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup canned coconut milk
• 2 cups packed baby spinach
• 2 cups cooked brown rice
• Plain non-dairy yogurt
• Lime wedges

1. Heat the olive oil in a large saucepan over medium heat. Add the squash and onion; cook for 5 minutes, stirring frequently.
2. Stir in the curry powder and cook for 30 seconds.
3. Add the vegetable broth, chickpeas, curry paste, salt, and black pepper. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes.
4. Stir in the coconut milk and spinach.
5. Place 1/2 cup rice on each plate, and top with the curry. Add a dollop of yogurt and a spritz of lime juice if desired!