Hearty Vegan Butternut Squash and Chickpea Curry

This hearty vegan curry combines the earthy sweetness of butternut squash with the nutty goodness of chickpeas in a fragrant and creamy coconut curry sauce. Perfect for a cozy weeknight dinner or meal prep for the week.

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced
• 1 can of chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 can of coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons coconut oil
• Fresh cilantro for garnish

Directions

1. In a large pot, heat coconut oil over medium heat. Add onions, garlic, and ginger, sauté until fragrant.
2. Add butternut squash and stir to coat with spices. Cook for 5 minutes.
3. Add chickpeas, curry powder, turmeric, cumin, and paprika. Stir well to combine.
4. Pour in coconut milk and season with salt and pepper. Bring to a simmer and cook for 20-25 minutes until squash is tender.
5. Taste and adjust seasoning if needed. Serve hot with rice or naan bread, garnished with fresh cilantro.

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