Stir fry squash cubes and onion on the coconut oil for 3-4 minutes
Add curry powder
Add veggie stock, coconut milk and ginger and cook until the butternut is tender.
Add spinach leaves, raisin at the end.
Salt to taste and sprinkle some sesame seeds on top.
Enjoy it preferably with brown rice.
Recipe by From fertility to postnatal recovery with Andrea Conolly-Balazs at https://yoganutrition.com/recipes-nutrition/mains/thai-inspired-butternut-broccoli-curry/