Ingredients

The following ingredients have 4 Servings
  • 1 tbsp coconut oil
  • 1 shallot (minced)
  • 1 red pepper (diced, seeds removed)
  • 3 garlic cloves (minced)
  • 3 tbsp red curry paste
  • 1 tsp curry powder
  • 1 tsp sugar
  • 4 cups butternut squash (diced)
  • 14 oz. chickpeas (drained and rinsed)
  • 14 oz. full fat coconut milk
  • 1 1/2 cups vegetable broth
  • 3 cups spinach
  • salt and pepper to taste
  • 3 tbsp cilantro (or more)
  • 1 tbsp lime juice (or more)

Instruction

  • Heat oil in a large skillet or dutch oven over medium heat. Add the shallot, red pepper and garlic cloves and sauté for 3 minutes. Then, add the curry paste, curry powder, sugar, and butternut squash and sauté for 1 minute.
  • Add in the chickpeas, coconut milk and broth and bring mixture to a boil. Then, reduce heat to a simmer, place lid on top and simmer for 8-10 minutes or until the squash is soft. Remove lid and stir in the spinach. Add salt and pepper as needed.
  • Top curry with cilantro, lime juice and/or chopped peanuts.