One-Pot Butternut Squash, Kale and Chickpea Curry
Shared by: healthymamakris
Source: healthymamakris.com
Ingredients
Directions
1. Heat oil to medium in a large dutch oven or heavy-bottomed pot. Add onion and cook until translucent. Stir in garlic and let cook for 20-30 seconds.
2. Stir in all spices and let toast for 15-20 seconds.
3. Add drained and rinsed chickpeas, stir to coat with spices.
4. Stir in squash and top with broth and coconut milk.
5. Bring to a rolling simmer. Reduce to low and let simmer at least 20 minutes to cook squash. Stir in kale in last 5 minutes to wilt. Season to taste. Add more coconut milk if desired. Serve warm.