Chickpea, Squash & Coconut Curry

Step 1

Cook the rice according to the package instructions.

Step 2

Peel & finely dice the onion.

Step 3

Meanwhile, halve the washed squash, trim the stem & scoop out the seeds. Cut it into slices, then into large cubes.

Step 4

Heat a drizzle of olive oil in a pan over medium-high heat. Add the onion, a pinch of salt, squash & curry powder. Cook for 3 min, stirring frequently.

Step 5

Add 1/4 cup of water (per serving). Stir, cover, reduce the heat to low & simmer for about 20 min, or until the squash is fork-tender.

Step 6

Fluff the rice.

Step 7

When the squash is tender, add the drained chickpeas & coconut milk. Season with salt & pepper. Continue cooking for another 5 min.

Step 8

Spoon the curry over the rice, garnish with slivered or blanched almonds (optional). Enjoy!