Butternut Squash Chickpea Curry
Author: Alison's Allspice
Serves: 6 servings
- 1 TBS coconut oil or olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 TBS ginger, minced
- 1 ½ tsp coriander
- 1 tsp each: cumin and salt
- ½ tsp each: turmeric and red pepper flake
- ¼ tsp each: cinnamon and cardamom
- 1 medium butternut squash (about 4 cups)
- 15 oz can diced tomatoes
- 15 oz can chickpeas, drained and rinsed
- 1 cup vegetable broth
- ¾ cup full-fat coconut milk
- 3-4 handfuls fresh baby spinach
- Cooked rice, for serving
- Saute onion over low heat in coconut oil or olive oil until soften, about 5 minutes.
- Mix in garlic, ginger, coriander, cumin, salt, turmeric, red pepper flake, cinnamon and cardamom. Saute for about 1 more minute to toast the spices.
- Mix in butternut squash, tomatoes, chickpeas, and broth. Bring to a boil and simmer for 20-30 minutes.
- Mix in the coconut milk and spinach and cook until heated through.
- Serve over rice.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/butternut-squash-chickpea-curry/
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