Butternut squash chickpea curry

Ingredients

Serves 2-3

1 butternut squash
2 tbsp of coconut oil
1 red onion sliced
4 garlic cloves minced
About 3cm of fresh ginger finely minced
About 1 cm of fresh turmeric finely minced
Handful of curry leaves
2 tsp of ground cumin
1 tsp of ground coriander
1 tsp of ground turmeric
1 tsp of hot chili powder
1 tsp of garam masala
Salt and pepper to taste
1 tbsp of tomato paste
2 cans (400g x2) of chickpeas drained and rinsed
1 can (400g) of 100% pure coconut milk
2 tbsp of water
Bunch of de-stemmed chopped leafy greens (about 40g)
Cilantro with stalks chopped
Juice of 1 lime
2 tbsp of almond flakes

Instructions

1) Peal and chop butternut squash into large cubes. Steam cubes for about 12 minutes. Once soft, place butternut in a bowl and mash with a fork. Set aside.

2) Heat coconut oil in a dutch oven or large pot over medium heat. Add onions with a pinch of salt. Cook, stirring occasionally until softened. Add garlic, ginger, turmeric, curry leaves and mix. Now add spices with some pepper to taste and tomato paste. Let cook for 4 min and mix it all together.

3) Add chickpeas and mashed butternut squash. Season with salt and pepper and mix. Add coconut milk and 2 tbsp of water and let simmer for a bit, until curry thickens (about 10min). At the end, add the leafy greens (I used kale), mix and simmer for an other 2min.

4) Remove from heat and add cilantro and lime juice. Serve topped with almond flakes on cauliflower rice.

Cauliflower rice

1) Remove florets from stem. Place the florets into a food processor and pulse. You can also use a box grater.

2) Heat coconut oil in a non toxic non stick pan over medium heat. Add cauliflower and stir with salt and pepper for 5 min. Cauliflower should be softer with a light bite to it.

Ingredients

1 head of cauliflower

2 tbsp of coconut oil

Salt and pepper to taste