Butternut Squash and Chickpea Curry

Instructions

1. 1

   Peel and dice the butternut squash into 1-inch cubes.

2. 2

   Drain and rinse the chickpeas.

3. 3

   Finely chop the onion, garlic, and ginger.

4. 4

   In a large pot, heat some oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

5. 5

   Add the garlic and ginger to the pot and sauté for another 2 minutes.

6. 6

   Stir in the curry powder, cumin, and coriander, and cook for 1 minute until fragrant.

7. 7

   Add the diced butternut squash to the pot and stir to coat with the spices.

8. 8

   Pour in the coconut milk and bring the mixture to a simmer.

9. 9

   Add the chickpeas, salt, and pepper. Stir well to combine.

10. 10

    Cover the pot and let the curry simmer for 20-25 minutes, or until the butternut squash is tender.

11. 11

    Taste and adjust seasoning if necessary.

12. 12

    Garnish with chopped cilantro before serving.

13. 13

    Serve hot with rice or naan bread.