INGREDIENTS
5 oz
Baby spinach
1 1/2 lb
Butternut squash
1
Onion, medium
1 14 ounce can
Coconut milk, unsweetened
1 1/2 tbsp
Thai kitchen red curry paste
1 tbsp
Fish sauce, Asian
1
(2- to 3-inch) cinnamon stick
3
Cloves, whole
1 2/3 tbsp
Vegetable oil
1/4 cup
Cashews, salted roasted
3/4 tsp
Cumin seeds
1/3 cup
Water