Coconut Curry Chickpeas with Butternut Squash
This dish is creamy from the cocnut milk and has amzing flavor from the curry and cilantro with plenty of protein and fiber from the garbanzo beans. Serve over hot rice basmati rice for an exceptional vegan meal!
Ingredients
- 1 tbsp avocado oil
- 1 diced yellow onion
- 2 cloves of garlic minced
- 1 14.5oz can of diced tomatoes with juices
- 1 14oz can of coconut milk full fat
- 2 cups diced butternut squash
- 1-2 jalepeno peppers seeded if you want spicy add the seeds
- 1-2 tbsp curry powder madras is my favorite
- 2 cans of garbanzo beans drained (chickpeas)
- 1/2 cup chopped fresh cilantro
- 1 lime (optional)
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalepeno saute for 3-5 minutes or until tender. Stir in can of tomatoes, coconut milk, curry powder, and diced butternut squash. Simmer for 5 minutes. Then add chickpeas, turn heat down to low and simmer for 20 minutes. Making sure the squash is soft. Top with cilantro and a squeeze of lime if using. Serve over hot basmati rice!