EASY BUTTERNUT SQUASH CURRY

WITH CHICKPEAS

INGREDIENTS

COOK

1

1

Cook the vegetables - heat oil in a large Dutch oven or deep skillet over medium-high heat and cook onion, garlic, and ginger. Add the spices.

COMBINE

2

2

Add the squash, coconut milk, tomatoes, broth, and chickpeas. Bring the pot to a boil.

SIMMER

3

3

Reduce heat, cover, and simmer for 15-20 minutes until squash is fork tender.

STIR

4

4

Stir in baby spinach and you are done!

Enjoy the creamy curry sauce with some rice (like jasmine rice), quinoa, or red lentils (for some extra protein and iron). 

SERVING SUGGESTION

You can even mop up this rich curry with pita or naan.

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