butternut squash and chickpea curry

This is super spicy but oh, so good!

Butternut Squash and Chickpea Curry

• 1 T. coconut oil
• 1 large onion, chopped
• 2 cloves garlic
• 14 oz. coconut milk
• 1/4 cup green curry paste
• 1 butternut squash, peeled and cubed (6 cups)
• 16 oz. can chickpeas, rinsed and drained
• 1 can diced water chestnuts.
• 1/3 cup chopped fresh cilantro

In a large skillet, heat coconut oil over medium heat.  Add onion and garlic; cook and stir over medium heat 3 minutes.  Add coconut milk and curry paste; bring to boiling, stirring constantly to combine.  Add squash; return to boiling.  Reduce heat.  Simmer, uncovered, 10-12 minutes or until squash is tender.  Stir in beans, water chestnuts, and cilantro; heat through.  Serve with rice.  Makes 4 servings.