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Easy Chickpea Coconut Curry with Butternut Squash and Spinach
YUMMY MUMMY KITCHEN11Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. coconut oil (divided)
- 2 lb. butternut squash (cubed)
- 1 yellow onion (peeled, halved and thinly sliced)
- 2 Tbsp. yellow curry paste
- 15 oz. coconut milk (lite or regular)
- 2 tsp. ground turmeric
- 2 tsp. coconut sugar
- 32 oz. chickpeas (drained and rinsed)
- 5 oz. baby spinach
- 1/4 cup fresh cilantro (roughly chopped)
- 2 cups cooked rice (or quinoa, for serving)
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