I’ve been sharing simple, balanced recipes to help people eat more plants. This fall curry is my latest. Hope you enjoy 🍂 🍛

Butternut Squash & Chickpea Curry

Note: For quicker prep, use frozen rice, pre-minced garlic and ginger, and frozen pre-cubed butternut squash.

Ingredients
– 2 cups brown rice
– 1 ½ Tbsp neutral oil
– 1 large onion, chopped
– 2 medium carrots, chopped
– 4 cloves garlic, minced
– 2-inch piece ginger, minced
– 5 tsp red curry paste (more if you prefer spicy)
– 1 can (400 ml) low-fat coconut milk
– 1 cup water
– 5 cups cubed butternut squash
– 3 Tbsp coconut aminos
– 1 tsp kosher salt
– 2 cans chickpeas (15 oz each)
– 4 cups baby spinach (or kale)
– 1 Tbsp lime juice
– 1 handful fresh cilantro

Steps
1. Cook rice and set aside (if using frozen rice, cook it when the curry is almost done).

1. Meanwhile, heat oil in a large pot over medium-high. Sauté onion + carrot with a pinch of salt until tender (5-8 min).

2. Add garlic, ginger, and curry paste; cook 2 min, stirring often.

3. Stir in coconut milk, water, squash, coconut aminos, and salt. Simmer ~20 min, until squash is tender.

4. OPTIONAL: Blend 1/2 the curry (for texture variety) and re-add to the pot.

5. Stir in chickpeas; simmer. Add spinach and cook until wilted.

6. Stir in lime juice + cilantro. Serve hot over rice (garnish with cilantro).