Butternut Squash Chickpea Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Saute onion over low heat in coconut oil or olive oil until soften, about 5 minutes.
  2. Mix in garlic, ginger, coriander, cumin, salt, turmeric, red pepper flake, cinnamon and cardamom. Saute for about 1 more minute to toast the spices.
  3. Mix in butternut squash, tomatoes, chickpeas, and broth. Bring to a boil and simmer for 20-30 minutes.
  4. Mix in the coconut milk and spinach and cook until heated through.
  5. Serve over rice.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/butternut-squash-chickpea-curry/