Squash Chickpea Coconut Curry

This vegan squash chickpea coconut curry is delicious, comforting, and full of good things for you. The fragrant spices and creamy coconut milk make a rich and filling curry that is great for a cozy dinner.

Ingredients:

• 1 small squash, diced
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1 thumb-sized ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1 tablespoon coconut oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Heat coconut oil in a large skillet over medium heat

Add diced onion and cook until softened, about 5 minutes

Add minced garlic and grated ginger, cook for another 2 minutes

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

Add diced squash and chickpeas to the skillet, stir well to coat with spices

Pour in coconut milk, bring to a simmer, then reduce heat to low and cover

Let the curry simmer for 20-25 minutes, or until squash is tender

Season with salt and pepper to taste

Serve hot, garnished with fresh cilantro

Enjoy!