Creamy Tuscan Chicken with Coconut Twist
Ingredients
- 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
Instructions:
Heat the coconut oil in a large pot over medium heat.
Add the diced onion and minced garlic and cook until the onion is soft and translucent, about 5 minutes.
Stir in the spices: turmeric, garam masala, cumin, paprika, cayenne pepper, and salt. Cook for 1-2 minutes, until fragrant.
Add the butternut squash, chickpeas, and broth. Stir to combine.
Bring the mixture to a boil, then reduce heat to low, cover and simmer for 20 minutes, until the squash is tender.
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.
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!