BUTTERNUT SQUASH & CHICKPEA CURRY
- Melt coconut oil over medium high heat in a large skillet. Add ginger, garlic, red chili and onion. Stir frequently until golden brown. Add mustard seeds, curry, and cilantro stems. Saute until crispy.
- Add the turmeric, can of tomatoes with juice, and coconut milk. Bring to a boil and add squash and chickpeas. Reduce heat to medium and simmer until tender and sauce has thickened (approximately 25 to 30 mins).
- Serve over a bed of basmati rice.