Ingredients
– 1 medium butternut squash, peeled and cubed
– 400 ml coconut milk
– 2 tablespoons red curry paste
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 tablespoon ginger, grated
– 400 g chickpeas, drained and rinsed
– 2 cups vegetable stock
– Fresh cilantro for topping
Method
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger. Sauté until the onion turns soft.
3. Stir in the red curry paste and cook for 1 more minute.
4. Add the cubed butternut squash, chickpeas, coconut milk, and vegetable stock. Bring the mixture to a boil.
5. Lower heat and simmer for 20 minutes or until squash is tender. Top with fresh cilantro before serving.
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