To start with, heat oil in a dutch oven, pan or a skillet over medium heat. Add bay leaves, minced garlic, grated or minced ginger and cook for 30 seconds or until raw smell goes off.
Add chopped onion and cook for 2 minutes until soft.
Now add cubed butternut squash and sauté for 2-3 minutes.
Add tomato paste, ground coriander, ground turmeric, chili powder and ground cumin, mix well.
Stir in the salt, freshly ground pepper, and vegetable stock. Cover and bring the curry to a boil. Reduce the heat to medium low and simmer for 10-12 minutes or until the squash is just fork-tender. If the squash is still firm, keep simmering the curry for another 2-3 minutes.
Add the chickpeas, coconut milk and mix, continue to simmer for another 5-7 minutes.
Add lime juice, stir in the baby spinach, and let the spinach wilt (for a minute only). Remove the curry from heat.
Delicious butternut squash and chickpea curry with spinach is ready to serve. Dish out and serve hot with steamed rice, brown rice, couscous or quinoa. Enjoy!