Ingredients:

  • 2 tbsp neutral oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (16g) mild curry powder
  • 1.5 lbs (680g) Kabocha squash, peeled and cut into 1-inch cubes
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 can (13.5 fl oz / 400ml) full-fat coconut milk
  • 1.5 cups (355ml) vegetable broth
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Heat the neutral oil over medium heat in a large heavy-bottomed pot or Dutch oven. Add the diced onion and sauté for 5–7 minutes until translucent.
  2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  3. Add the curry powder and stir constantly for 1 minute until the spices are toasted and a thick paste forms.
  4. Pour in the vegetable broth, coconut milk, and soy sauce. Stir well to deglaze the bottom of the pot and bring the mixture to a gentle simmer.
  5. Carefully add the kabocha squash cubes and drained chickpeas. Reduce heat to low-medium, cover the pot, and simmer for 15–20 minutes until the squash is tender but intact.
  6. Remove from heat and stir in the fresh lime juice, sea salt, and cracked black pepper. Garnish with chopped fresh cilantro before serving.