Butternut Squash and Chickpea Curry with Brown Rice

Servings: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 medium-sized butternut squash, peeled, deseeded, and diced into 1-inch cubes
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 tablespoons coconut oil or olive oil
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons curry powder (adjust according to taste)
• 1 teaspoon ground turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 teaspoon chili flakes (optional, for added heat)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, to serve

Instructions

1. Cook the Rice: In a medium-sized saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and water is absorbed. Set aside.
2. Begin the Curry: In a large pot or deep skillet, heat the coconut oil over medium heat. Add the onion and sauté until translucent, about 4-5 minutes. Add garlic and ginger and sauté for another 2 minutes.
3. Spices and Vegetables: Add the curry powder and turmeric to the pot, stirring well to coat the onions. Add the diced butternut squash and stir, ensuring the squash is well covered with the spices.
4. Add Liquids: Pour in the diced tomatoes (with their juices) and coconut milk. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Chickpeas and Seasoning: Add the chickpeas to the pot. Season with chili flakes (if using), salt, and pepper. Cover and let simmer for 20-25 minutes, or until the butternut squash is tender.
6. Serve: Once the butternut squash is cooked through, check for seasoning and adjust if necessary. Serve the curry over brown rice, garnished with fresh cilantro and accompanied by lime wedges.

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