Butternut Squash and Chickpea Curry

Ingredients

• 2 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne (optional)
• 4 cups peeled, cubed butternut squash
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup coconut milk
• Salt, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. 1Heat the oil in a large pot over medium heat and cook the onion for 4 to 5 minutes until softened.
2. 2Add the garlic and ginger and cook for 30 seconds, then stir in the curry powder, turmeric, and cayenne, toasting for about 1 minute.
3. 3Add the butternut squash and stir to coat in the spices.
4. 4Pour in the diced tomatoes and coconut milk, and bring to a simmer.
5. 5Cover and cook for 18 to 20 minutes, stirring occasionally, until the squash is fork-tender.
6. 6Stir in the chickpeas and simmer uncovered for another 5 minutes to heat through and slightly thicken the sauce.
7. 7Season with salt to taste, garnish with cilantro, and serve over rice.

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