butternut squash, chickpea and spinach coconut curry


one of the best things my parents did for me growing up was teaching me that there is one day out of every week that is different than the rest… Sundays in our home involved church, having Greatgrandma Price over for lunch (or a family from church) for Shake’n’Bake chicken, afternoon nap (we let the company leave before nap time), a family football game or sledding dependant on the season, family bike rides and then back to church for the evening service to wrap up the day…

out of all the mistakes they made parenting me (I’m assuming I’d be in the Olympics for something if they had done their job properly), they did Sabbath properly… they knew how to ‘unplug’ for a day every week…

fast forward to raising kids now…  and I’m struggling to find any sort of rhythm or sense of ‘work and rest’ in it all…

in a society where we can stay up all night watching Netflix it is difficult to train yourself to sleep… when we have ice in the rinks all year long it is difficult to take a break from hockey… when I can purchase Kiwi’s from Italy in December it is hard to connect to food properly…

this is why I love living on a farm… not that our farm would really be considered a ‘working farm’…  there are no cattle or animals other than dogs and cats… but I have always had a garden and our kids have definitely known how the weather and seasons affect life…

I remember when I met the farmer in college I had no clue people really did care about the weather…  getting to know his family and community I had never heard people discuss the weather more in my life…

meeting his grandmother and watching how she cooked throughout the seasons… how it changed based upon what she had growing in her garden or what she had in her root cellar…

it has me thinking that life needs seasons… for food, for activities, for friendships…  and life needs rhythm…  our weeks and months need to have a rhythm that is sustainable and life giving…


the days are dark right now, it is difficult to get out of bed and easy to want to curl up on the couch any chance you get…  it is time to cook warm vegetables and soups…

it is time to take care of yourself… to teach yourself that the harder you push the more need there is for times of rest as well…

my Christmas wish is to get back to rhythm… take care of those that you can this season… start by taking care of yourself… and then in your abundance you can give generously to others…

you only have one chance for today…  you can either be as busy and rushed as you want to be or you can choose to invest your time in the things you value and live life to it’s fullest… not in a lazy way but in a way that you push as hard as you can and then give yourself time to recharge so you are able to push again…

thanks mom and dad for trying to teach me this…  too bad you didn’t do enough to get me in the Olympics and I’m sure those regrets keep you awake at night… but you did teach me about Sabbath and rest… love you

butternut squash, chickpea and spinach coconut curry


  • 4 tsp coconut oil
  • 1 onion, finely chopped
  • 1/2 tsp fine sea salt (Maldon)
  • 3 cloves garlic, minced
  • 4 tsp fresh grated ginger (1 tsp ground dry ginger)
  • 1 tsp ground turmeric
  • 1/4 tsp ground coriander
  • 1/4 tsp red pepper flakes, or to taste
  • 1/2 tsp mild curry powder
  • 1 medium butternut squash, peeled, cored and diced (around 3-4 cups)
  • 1 (14 oz) can chickpeas, strained and rinsed
  • 1 (14 oz) can diced tomatoes, with juices
  • 1 (14 oz) can coconut milk
  • 1 (5 oz) pkg baby spinach
  • freshly ground black pepper
  • basmati brown rice
  • chopped fresh cilantro leaves
  • sweetened shredded or large flake coconut
  • lime wedges


  • prep all the ingredients and have them ready to go
  • cook rice
  • in a large pot, heat up coconut oil and toss in onion
  • stir and season with salt
  • add garlic, ginger, turmeric, coriander, red pepper flakes, and curry powder
  • add the butternut squash, chickpeas, tomatoes with their juice and coconut milk
  • stir to combine, cover and simmer over med-high heat for 20-30 minutes
  • you can take a potato masher and mash 1/3 of the mixture to thicken the sauce up if you like at this point
  • stir in the spinach and cook until wilted
  • season with salt and black pepper
  • serve on rice and garnish with cilantro, coconut and squeeze lime wedges

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