Spicy squash and spinach over jasmine rice

SERVES: 4-5

INGREDIENTS
2 T. organic coconut oil
2 T. organic EVOO
1 t. organic yellow mustard seeds
1" piece of organic ginger, diced
4 cloves organic garlic, diced
1 t. salt
6 small organic green chili peppers, diced
2 t. organic curry powder
1 t. organic turmeric
1 organic yellow onion, diced
1 medium organic butternut squash, diced into 1/2" pieces
4 organic Roma tomatoes, diced
2 c. filtered water
1 large bunch of organic spinach
Organic jasmine rice (whatever amount you want for the number of people you're serving)
1/2 organic lime

DIRECTIONS

1. Start preparing rice (if it's not "easy" rice)
2. Heat oils over medium heat in a wok or other large pan
3. Saute mustard seeds in oil until they're popping
4. Stir in ginger-turmeric and saute at medium heat for 2-3 minutes
5. Add in onions and saute on medium-low heat until transparent
6. Add in squash-water and bring to boil, then simmer until squash is tender (20-25 min.)
7. Stir in spinach and wait until it wilts
8. Place over rice, squirt juice from lime over the top and serve 
9. Kiss Meg
10. Be kissed back