Butternut Squash and Chickpea Curry

This dinner will take you about 15 minutes to make and is super rich in flavor! My 10 year old exclaimed that the "liquid-y" stuff, aka the curry base was amazing and my 6 year old even tried a few bites (she's not a super adventurous eater). I served this over brown rice with garlic Naan from Trader Joes.

INGREDIENTS

2 tablespoons virgin coconut oil

1/2 medium yellow onion, diced

3 cloves garlic, minced

About an inch of fresh ginger root, minced

2 teaspoons curry powder

1 teaspoon red pepper flakes

1 teaspoon himalayan pink salt

12 ounces cut butternut squash (use 1 TJs ready to use bag!)

14-oz can of chickpeas (garbanzo beans)

14-oz can light coconut milk

2-3 cups baby spinach

DIRECTIONS;

Melt coconut oil in a Dutch oven/soup pot, add diced onion, garlic and ginger and cook 2-3 minutes until soft. Add curry powder, red pepper flakes and salt and cook for another minute. Place cut up butternut squash and coconut milk in the pot and bring to a boil, then turn to simmer, cover the pot and cook about 8 minutes. Check if the squash is soft by piercing with a fork. Drain and rinse the garbanzo beans and add to the curry along with spinach. Cook for 1-2 minutes until the beans are heated through and the spinach wilts. Serve over brown rice and enjoy!