Butternut Squash Curry

Ingredients

• 16 oz butternut squash (peeled, seeded, and chopped)
• 15 oz chickpeas (rinsed and drained)
• 1 onion (sweet, peeled and chopped)
• 2 cloves garlic (peeled and chopped)
• 2 cups vegetable broth
• 28 oz coconut milk
• 2 tbsp red curry paste
• 2 tbsp curry powder
• 1 tbsp garam masala
• 1 tbsp lemongrass paste
• 1 tbsp ginger paste
• 1 tbsp turmeric
• 1/2 cup pistachios (without shells, chopped)
• 2 tbsp cilantro (fresh or freeze dried)
• olive oil
• salt
• black pepper

Instructions

1. 1

   Preheat oven to 350 degrees,

2. 2

   On a large baking sheet, toss butternut squash with a drizzle of olive oil, curry powder, salt, and pepper. Roast in oven for 15 minutes, until slightly softened but not quite finished. Set aside.

3. 3

   In a deep pan, heat a drizzle of olive oil. Add the onions, and cook for 3-5 minutes until softened.

4. 4

   Add the garlic, ginger paste, and lemongrass paste. Cook for 1-2 minutes longer.

5. 5

   Add the vegetable broth and garam masala, and bring to a simmer.

6. 6

   Add the butternut squash and chickpease

7. 7

   Stir in the coconut milk and red chili paste. Cook over low heat for 10-15 minutes longer, or until squash is tender.

8. 8

   Serve curry topped with pistachios and cilantro.