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Easy Butternut & Chickpea Curry

Michelle
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients
  

  • 1 tbsp coconut oil
  • 1 shallot - chopped
  • 1 red/yellow bell pepper - sliced
  • 2 garlic cloves - crushed
  • 1 inch piece of fresh ginger - minced or grated
  • 2 cups butternut squash cut into 1" cubes
  • 2 tbsp curry paste 
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • 1/4 tsp  cayenne - optional
  • 3/4 cup low sodium vegetable broth
  • 2 tbsp Knorr Zero Salt Bouillon
  • 15 oz can lite coconut milk
  • 15.5 oz canned chickpeas - drained and rinsed
  • 2 tsp sugar
  • basil, cilantro. lime slices and chopped peanuts - optional, for serving
  • 2 cups cooked rice - for serving

Instructions
 

  • Heat the olive oil in a large skillet and cook the onion and bell pepper for 2 - 3 minutes, until softened.
  • Add the garlic and ginger and cook an additional minute, until fragrant.
  • Add the squash, curry paste, curry powder, cumin and cayenne and stir to coat the vegetables. Cook for 2 minutes.
  • Add the broth, Knorr Zero Salt Bouillon and coconut milk and simmer for 10 minutes, until squash is tender.
  • Stir in the sugar and chickpeas.
  • Serve the curry over rice topped with basil or cilantro, a lime wedge and chopped peanuts.