Butternut Squash Coconut Curry

1  cup		onions, chopped
2  teaspoons		canola oil
1  tablespoon		cumin
1  tablespoon		coriander
1  teaspoon		cinnamon
10  ounces		frozen spinach, thawed and drained
1200  grams		small butternut squash, peeled, seeded, cubed
1  teaspoon		to taste curry powder, salt and pepper for sprinkling over squash
14-1/2  ounces		chickpeas, rinsed and drained
14-1/2  ounces		diced tomatoes
14-1/2  ounces		light coconut milk
1/4  cup		cilantro, chopped for garnish
1  teaspoon		Sea Salt
1  teaspoon		Ground Black Pepper

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1 Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
2 Sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. You still want them to hold their shape when added to the curry, and not be mush.
3 While squash cooks, heat 1-2 tsp of canola oil over medium heat.
4 Add onions and a little bit of salt, and saute 2-3 minutes, or until they begin to soften.
5 Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
6 Add tomatoes with their juices, and the chickpeas, stir to combine.
7 Next, add the spinach, stirring to coat with cooking liquid.
8 When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
9 Add coconut milk and gently stir to combine.
10 Finally, add the roasted butternut squash to the liquid, and stir to coat.
11 Top with fresh chopped cilantro optional and serve over basmati rice I like brown basmati.