THE KITCHEN SERIES: BUTTERNUT SQUASH AND CHICKPEA CURRY
Our favorite winter squash is the starring roll in this delicious curry dish!
1/2 cup canned chickpeas
1/2 cup chopped carrots
1/2 cup chopped tomatoes
1 cup cooked butternut squash
1/2 cup chopped zucchini
Juice of 1/2 lemon
1 cup coconut mik
1/2 cup sweet potato
1 tbsp curry powder
1 clove garlic, minced
1/2 cup onion, finely chopped
Wrap full butternut squash in aluminum foil and bake at 450 for one hour.
Sauté garlic, onion, and ginger in a pot with 1 tbsp olive oil until the onion becomes clear
Add sweet potatoes, carrots, and spices and let simmer for an hour
Blend cooked butternut squash with coconut milk and add in with the sautéd vegetables
Add zucchini and salt and pepper to taste, and simmer for an additional ten minutes or until zucchini skin is soft
Serve and Enjoy!