Butternut Squash Curry

Bahan-bahan (4 porsi)

• 2 tablespoons extra-virgin olive oil
• 1 small butternut squash (cut into ½-inch dice, about 3 ½ cups)
• 1 shallot (finely chopped)
• 1 tablespoon minced fresh ginger (from about a 1-inch piece)
• 3 g arlic cloves (minced)
• 1 (4-ounce) jar Thai red curry paste
• ⅛ teaspoon cayenne pepper
• 2 (14-ounce) cans light coconut milk
• 2 teaspoons kosher salt (plus additional to taste)
• 1 (15-ounce) can reduced sodium chickpeas (rinsed and drained)
• Juice of 1 small lime (about 1 ½ tablespoons, plus additional wedges for serving)
• 2 teaspoons fish sauce
• 3 cups baby spinach (roughly torn, optional)
• ½ cup cilantro leaves and tender stems (roughly chopped, plus additional for serving)
• Cooked brown rice (for serving)