Kabocha Squash and Chickpea Curry

Ingredients

• 1 tablespoon avocado oil (or coconut oil)
• 4-5 cups kabocha squash (peeled and cubed)
• 1 medium onion (diced)
• 4 garlic cloves (peeled and minced)
• 1 tablespoon fresh ginger (minced)
• 2 cups water
• 2 heaping tablespoons Massaman curry paste (recommended: Maesri)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1 teaspoon red pepper flakes
• 1 15 oz can coconut milk
• 2 15 oz cans of chickpeas (drained and rinsed)

Instructions

1. 1

   Peel and chop your Kabocha squash into 1 inch chunks.

2. 2

   In a large pot, heat a pan to medium heat, and add your oil. Saute the onions, garlic and ginger for 3-5 minutes, until fragrant.

3. 3

   Add the squash, water, Massaman curry paste, turmeric, cumin, and red pepper flakes. Stir to combine, then cover and cook for 15-20 minutes, until the squash is tender.

4. 4

   Remove the pot from the heat, then use an immersion blender to puree the squash.

5. 5

   Stir in the coconut milk and the chickpeas.

6. 6

   Season the whole thing with salt, and you're done!

7. 7

   Serve over basmati rice, and garnish with fresh cilantro.