Categories: vegetables

Ingredients

• 1 Tbsp. coconut milk
• 1 lg. onion, chopped (1 cup)
• 2 cloves garlic, thinly sliced
• 1 14oz. can coconut milk
• 1/4 cup green curry paste
• 1 2 lb. butternut squash, peeled and cubed
• 1 15 to 16 oz. can chickpeas, rinsed and drained
• 1/3 cup chopped fresh cilantro

Directions

1. In a very large skillet, heat coconut oil over medium heat. Add onion and garlic; cook and stir over medium heat 3 minutes. Add coconut milk and curry paste; bring to boiling, stirring constantly to combine.
2. Add squash; return to boiling. Reduce heat; simmer, uncovered, 10 to 12 minutes or until squash is tender. Stir in beans and cilantro; heat through. Serve with rice. Top with fresh cilantro and a squeeze of lime.

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