Creamy Tuscan Chicken with Coconut Twist


  • 1 large butternut squash, peeled and cubed
  • 2 cans of chickpeas, drained and rinsed
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp coconut oil
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1 cup chicken or vegetable broth
  • 1 can of coconut cream
  • 1/2 cup sun-dried tomatoes, chopped
  • Fresh cilantro for garnish


  1. Heat the coconut oil in a large pot over medium heat.

  2. Add the diced onion and minced garlic and cook until the onion is soft and translucent, about 5 minutes.

  3. Stir in the spices: turmeric, garam masala, cumin, paprika, cayenne pepper, and salt. Cook for 1-2 minutes, until fragrant.

  4. Add the butternut squash, chickpeas, and broth. Stir to combine.

  5. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 20 minutes, until the squash is tender.

  6. Stir in the coconut cream and sun-dried tomatoes. Cook for 5 minutes, until the sauce has thickened and the sun-dried tomatoes are heated through.

  7. Serve the curry over steamed rice and garnish with fresh cilantro.

Enjoy this creamy and flavorful butternut squash and chickpea curry made with coconut cream!

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart
Scroll to Top