Chickpea and Butternut Squash Curry
"Whether you're vegan, vegetarian, or simply aiming to veg it up, this tasty Chickpea and..."
INGREDIENTS
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1 pound cubed butternut squash
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1 small yellow onion
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3 cloves garlic
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1 TBSP coconut oil
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1 TBSP freshly grated or minced ginger
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3 TBSP red curry paste
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1 TBSP yellow curry powder ((mild or hot))
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1 tsp brown sugar ((optional))
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2 tsp soy sauce
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1 can unsweetened coconut milk ((15 oz can))
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3/4 cup vegetable broth or stock
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1 can chickpeas ((15 oz) drained and rinsed)
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2 tsp corn starch ((to thicken sauce) optional)
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salt and pepper to taste
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ground cayenne pepper (to adjust heat to taste)
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3 cups fresh baby spinach
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1/4 cup chopped roasted peanuts (plus extra to taste)
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2-4 TBSP fresh chopped cilantro
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basmati rice and/or naan bread (for serving)
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