Ingredients:

  • 1 tbsp coconut oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 lb (450g) butternut squash, peeled and cut into ¾-inch cubes
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 2 cups (480ml) vegetable broth, low sodium
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 tbsp (30g) red curry paste
  • 1 tsp (2g) ground turmeric
  • 1 tsp (2g) ground cumin
  • ½ tsp (1g) cayenne pepper
  • 1 tsp (5g) sea salt
  • 1 tbsp (15ml) lime juice, freshly squeezed

Instructions:

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3–5 minutes until translucent.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  3. Stir in the curry paste, turmeric, cumin, and cayenne; cook for 2 minutes, stirring constantly, until the spices smell toasted and nutty.
  4. Add the butternut squash cubes and stir to coat them entirely in the spice mixture.
  5. Pour in the vegetable broth. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until the squash is tender but holds its shape.
  6. Stir in the drained chickpeas and full-fat coconut milk. Simmer uncovered for another 5 minutes to allow the sauce to thicken.
  7. Remove from heat and stir in the fresh lime juice before serving.