Name: Butternut Squash & Chickpea Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1/2 butternut squash (cubed); 1 carrot; 1 onion; 3 cloves of garlic; 2 tsp fresh ginger; 1 1/2 tbsp curry powder; 1/2 tsp salt (+ more to taste); 1/2 tsp chili powder; 1/2 tsp paprika; 1 tsp cumin; 1/4 tsp tumeric; 1/2 tsp onion powder; 2 tbsp coconut oil (or olive oil); 1 red chili; 1 can of chickpeas; 1 1/2 cups vegetable broth (or bone broth); Handful of spinach; 1/2 cup heavy cream (or coconut milk); Pepper to taste; Squeeze of lemon; Cilantro (for topping); Toasted bread to serve

Instructions

To assemble:

Dice the butternut squash, carrot and onion and slice the chili. Heat a large pot to medium heat and add coconut oil. Add in the squash, carrot and onion and sauté for 7-10 minutes.
Add in grated garlic, ginger, chili and spices. Stir to combine and cook for 1 minute.
Add vegetabe broth and boil on medium high heat for 15-20 minutes or until the squash is softened. Blitz with a hand blender or add 3/4 of the mixture into a blender.
Add in chickpeas, spinach and cream and stir to wilt the spinach. Season with aditional salt & pepper and simmer for another 5 minutes on medium low. Add lemon and serve! Enjoy with toasted bread and top with chopped cilantro & chili :)

Butternut Squash & Chickpea Curry