Thai Red Curry With Chickpeas and Butternut Squash
- Prep Time:
- 10 min
- Cooking Time:
- 20 min
- Serves:
- 4
Ingredients
1 medium butternut squash (about 2 1/2 lb.)
1 Tbsp. Coconut oil
1/3 cup GF Thai red curry paste
Pinch of GF cayenne pepper (optional)
15 oz. can chickpeas, rinse and drain
14 oz. can coconut milk
3/4 cup GF vegetable broth
Sea salt to taste
1 bunch fresh cilantro, roughly chopped
Juice of 1 lime
Instructions
- Peel the squash, cut in half and remove the seeds. Cut into about 3/4-inch wedges
- In a large pot, heat coconut oil over medium heat. Add curry paste and cayenne pepper and blend with the coconut oil
- Add the squash and coat with the curry mixture. Add chickpeas, coconut milk, vegetable broth and season with salt. Cover and simmer for 10 - 15 minutes until the squash is fork tender
- Stir in cilantro and lime juice and remove from the heat. Enjoy!


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