Ingredients:

  • 2 tbsp coconut oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 3 cups (700g) butternut squash, peeled and cut into 3/4-inch cubes
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 2 tbsp (30g) mild curry powder
  • 1 tsp (5g) ground turmeric
  • 1/2 tsp (3g) salt
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) vegetable broth
  • 1 tsp (5g) maple syrup

Instructions:

  1. Heat the coconut oil in your pot over medium heat. Add the diced onion and sauté for 5-7 minutes until they look translucent and golden.
  2. Stir in the minced garlic and grated ginger. Cook for 60 seconds until you can smell the aromatics. Note: Don't let the garlic brown too much or it turns bitter.
  3. Add the curry powder, turmeric, and salt. Stir constantly for 1-2 minutes until the spices darken slightly and smell toasted.
  4. Toss in the butternut squash cubes. Stir to coat them in the spice paste, then let them sear undisturbed for 3 minutes until a golden edge forms.
  5. Pour in the vegetable broth and chickpeas. Bring the mixture to a boil.
  6. Reduce heat to low, cover the pot, and simmer for 15-20 minutes until the squash is fork tender. Note: Check them at 15 minutes so they don't overcook.
  7. Stir in the full fat coconut milk and maple syrup.
  8. Simmer uncovered for 5 minutes until the sauce thickens and looks glossy.
  9. Remove from heat and stir in the lime juice.