Serves 3-4

1 butternut squash (about 1kg)
1 tbsp of coconut oil
1 red onion, diced
4 garlic cloves, minced
1 thumb (about 5cm) of fresh ginger, finely grated or 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
3 cans (400g x3) 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 60g) like chard, spinach, or kale
Juice of 1 lime
A handful of fresh coriander with stalks, chopped 
A big handful (about 90g) of dark chocolate chips or chopped chocolate

1) Peal and chop butternut squash into large cubes. Steam cubes for about 15-20 minutes until soft to pierce through with a fork. Once soft, place butternut in a bowl and mash with a fork, or blend in a food processor for a smoother texture. 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. Stir in garlic, ginger and curry leaves. Now add spices with some pepper to taste and tomato paste. Let the paste caramelise 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, mix and simmer for an other 2min.

4)  Remove from heat and pour in lime juice and top with fresh coriander. Serve cauliflower rice or your preferred grain.