Roasted Butternut Squash And Chickpea Curry

Ingredients

• 2 lb butternut squash
• 1 can chickpeas (canned)
• 1 can coconut milk (canned)
• 2 tbsp curry powder
• 1 count yellow onion
• 2 clove garlic
• 1 tbsp olive oil
• 0.5 cup vegetable broth

Instructions

1. 1

   Preheat oven to 400 degrees and roast cubed butternut squash until tender.

2. 2

   Sauté onion and garlic in olive oil until translucent.

3. 3

   Stir in curry powder and cook for one minute.

4. 4

   Add the roasted squash, chickpeas, coconut milk, and broth.

5. 5

   Simmer for 10 minutes to allow flavors to meld.

6. 6

   Serve warm, ideally over jasmine rice.