Serving Size: 6
Ingredients:
4 cups chopped butternut squash 1 small or 1/2 large
4 tablespoons coconut oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger or seasoning
2 1/2 tablespoons red curry paste
1/2 teaspoon turmeric
13.5 ounce can coconut milk
1/2 cup vegetable broth
15 ounce can chickpeas, drained and rinsed
2 cups baby spinach or chopped kale
1 tablespoon low sodium soy sauce or tamari for gluten free
1 tablespoon maple syrup
1 tablespoon fresh lime juice
salt + pepper, to taste
For Serving (optional):
4 cups cooked rice or quinoa
chopped cilantro or basil
additional lime wedges
chopped peanuts or cashews
hot sauce
Instructions:
Preheat the oven to 400 degrees F and grease a large baking sheet with olive oil (or line with parchment paper).
Add the chopped butternut squash, drizzle with a few tablespoons of coconut oil, sprinkle with a little salt and pepper, and bake for 30-45 minutes, until golden and browned in spots.
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes, until translucent.
Add the garlic and ginger to the pan and cook, stirring frequently for about 2 minutes.
Stir in the red curry paste and turmeric. Pour in the coconut milk, broth and chickpeas and stir to combine.
Bring to a boil, then lower heat so the mixture is simmering but not boiling hard. Cover and let it simmer for 10-15 minutes, until the squash has finished baking.
Stir in the soy sauce, maple syrup, lime juice, and salt and pepper to taste. Now stir in the roasted butternut squash and baby spinach. Let the spinach wilt for a minute or two, then remove from heat.
Serve with with optional items : cooked rice, chopped cilantro or basil, lime wedges, chopped nuts or hot sauce.
Recipe adapted from https://www.noracooks.com/