Pumpkin Chickpea Curry

Serves 4

Ingredients: (preferably organic)

• 1 tbsp coconut oil

• ½ onion, finely chopped

• 1 clove garlic, minced

• 1 tbsp tomato puree

• 2 packs coconut milk (or 1.5 cans)

• 1 tbsp curry powder

• 2 cups butternut squash, cubed

• 1 can chickpeas, drained

• Pink Himalayan salt, to taste

• 2 cups spinach

• lime wedges, for garnish

• cilantro, for garnish

• basmati rice, for serving

Directions:

01. Sauté the onion and garlic in the coconut oil until translucent, then add the tomato puree and curry powder and cook until fragrant.

02. Pour in the coconut milk and add the squash and chickpeas. Cook the squash until tender, about 15-20 minutes and season with salt and more curry powder if needed.

03. Before serving, add in the spinach and lightly cook, so it’s still vibrant green.

04. Serve with rice, cilantro and lime.