Creamy Chickpea Curry

Ingredients

• 1 tablespoon coconut or olive oil
• 1 red onion (, diced)
• 3 cloves garlic (, minced)
• 1 -2 Fresno chilis (, seeded and thinly sliced – optional, for extra heat)
• 1 tablespoon grated fresh ginger
• 1 tablespoon garam masala
• 1 tablespoon yellow curry powder
• 1 teaspoon Bare Organics Turmeric Root Powder
• 1 teaspoon kosher or fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 (14 ounce) can full-fat coconut milk
• 1 (15 ounce) can fire roasted tomatoes, undrained
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 2 cups chopped butternut squash
• 3 scoops Bare Organics Astragalus Root Powder
• 2 cups baby greens such as spinach or kale
• Cooked rice (, for serving)
• Chopped fresh cilantro (, for serving)

Instructions

1. 1

   Heat oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic, chili if using, ginger, garam masala, curry powder, turmeric, salt, and pepper. Cook, stirring until fragrant 1- 2 minutes.

2. 2

   Add the coconut milk, tomatoes, chickpeas, butternut squash, and astragalus powder. Bring to a simmer, cover the pan, reduce heat, and let simmer for 10 – 15 minutes or until the squash is tender. Stir in the baby greens and cook until wilted.

3. 3

   Serve over rice with cilantro if desired.