Curry in a Hurry?

This was not curry in a hurry, this was a labor of curry love. Last night's supper becomes tonight's dinner and it was fabulous! If you are a lover of curry, give this one a try, it tastes just like a restaraunt!

Butternut Squash Curry
1 butternut squash, cubed and roasted*
1 red onion, diced
1/2 each green and red pepper, diced
1 pound chicken breast, diced
1 head cauliflower, broken into florets
1/2 container baby spinach
1 cup chicken stock
1 cup light coconut milk
1 cup cilantro, chopped
1 tbsp garam masala
2 tbsp curry powder
SnP

*I began by roasting the butternut squash, since it takes such a long time to cook. This way the rest of my curry wasn't overcooked. I seasoned it with SnP and 1/2 tbsp garam masala, then roasted it at 425 for 30 minutes.

Now on to the curry. A curry really couldn't be simpler. I sauteed the chicken until almost done, added the onions, peppers and garlic and sauteed for a few more minutes. Then add the stock, coconut milk, curry powder, remaining garam masala and cauliflower. Cook until the cauliflower is cooked through but not mushy, still slightly crisp. At the very end I added the roasted butternut squash, cilantro and spinach.

I served this over a bed of brown rice which also had cilantro added to it.

This makes 5 servings of curry, with a WW point value of only 6 for a giant heaping portion!