Skinny Chickpea & Butternut Squash Panang Curry (V, GF

• Produce

  • 1 Butternut squash, large
  • 1 15 oz. can Chickpeas
  • 1/2 cup Cilantro
  • 3 cloves Garlic
  • 1 tsp Ginger

• Canned Goods

  • 1 14 oz. can Coconut milk, light
  • 2 tbsp Red curry paste

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1 tbsp Coconut sugar
  • 1 Salt and pepper
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Liquids

  • 1/2 cup Water

• Other

  • 2 tbsp Pb2 (or regular peanut butter if unavailable

Found on zenanzaatar.com

Description

Ingredients

• 2½ tbsp red curry paste
• 2 tbsp PB2 (or regular peanut butter if unavailable)
• 1 14 oz. can reduced fat coconut milk**
• ½ cup water
• 2 tbsp lime juice
• 1 tsp turmeric
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 large butternut squash, peeled and diced
• ½ cup cilantro, chopped
• 1 15 oz. can chickpeas, drained and rinsed
• 1 tbsp coconut sugar (optional)
• 2 tbsp coconut oil
• salt and pepper, to taste

Directions

• In a large pot, sauté minced garlic and ginger in 2 tbsp coconut oil for about 2 minutes. Add turmeric and red curry paste, and sauté spices for about 2 more minutes.
• Add the peeled and diced squash, and toss to coat in spices. Brown for 5 minutes.
• Once squash is browned, add coconut milk, water, and chickpeas. Bring to a simmer and turn down the heat to medium low. Cover the pot and simmer for 15 minutes, until squash can be pierced with a fork.
• Taste and add the 1 tbsp coconut sugar if it is not already sweet enough from the squash. Add powdered peanut butter, stir, and cook for 2-5 more minutes. Add salt and pepper to taste.
• Remove from heat, stir in cilantro and lime juice. Serve immediately alongside rice, quinoa, or cauliflower rice!