Ingredients
1 cup uncooked basmati rice
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup chopped white or yellow onion
2 cloves garlic minced
1/2 teaspoon minced fresh ginger
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1, 15 ounce can chickpeas drained and rinsed
4 cups cooked butternut squash – roasting directions below roasted at home or frozen
1, 15 ounce can tomato sauce
1 cup light coconut milk
Instructions
Cook rice according to package directions and set aside
In a large skillet over medium heat, add butter and olive oil
When butter melts, add onions and sauté for 3 minutes
Add garlic and ginger and sauté for an additional minute
Add salt, turmeric, cumin, coriander, black pepper, and red pepper flakes and stir
Add chickpeas, cooked squash, tomato sauce and coconut milk
Bring to a simmer and simmer for 5 minutes
Divide into 4 portions and serve with rice
Notes
Roasting Butternut Squash: Preheat oven to 425°F
Cut squash into 1/2″ cubes (you can leave the skin on, but remember to wash it first) – remove the seeds
Place squash on a baking sheet, drizzle with 2 tablespoons of canola oil and bake for 20 minutes or until soft
Make it vegan by taking out the butter
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Diet: Vegetarian