Chickpea and Butternut Squash Curry

Prep: Rinse and dry the produce, peel and dice the onion, mince the garlic, separate cilantro leaves from stalks and discard stalks, rinse and drain the chickpeas.

Heat a tablespoon of olive oil in a large and deep pan and cook chopped onions and garlic over low heat until onions are tender, about 5 minutes. When the onions are tender add the curry paste and cook for 1 minute stirring the whole time.

Add squash, chickpeas, coconut milk, water and a pinch of salt to pan, bring it to a boil by turning the heat up, then turn the heat down to low-medium and simmer covered for 35-40 minutes. Stir occasionally to prevent from burning and add a few splashes of water if it gets too dry.

While the curry is simmering make the rice. Bring one cup rice and two cups water to a boil, then reduce heat and simmer until rice is fully cooked, about 20-25 minutes. Fluff with fork and set aside.

Once the butternut squash is fork tender stir in peas, spinach and cilantro leaves, cover with a lid and take off the heat.

Serve with hot basmati rice, and enjoy!