Indian Butternut Squash Chickpeas Curry With Rice

Prep:

1. -drain and rinse chickpeas
2. -peel butternut, remove seeds and cut it into small bite-sized cubes
3. -finely chop onion
4. -wash and chop tomatoes
5. -wash and chop coriander

Method:

1. Heat the oil in a large skillet or pan over medium heat. Add the chopped onions and saute until they become translucent, about 2-3 minutes.
2. Add curry powder and mix it well with the onion mixture. Cook for a minute to release the flavors of the curry powder. And, add chopped tomatoes to the pan and cook for 2-3 minutes until they start to soften. Meanwhile, make rice. Use ratio of 1.5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight-fitting lid, turn heat to low and cook for 14 minutes, stirring occasionally. Stand covered for 5 minutes, fluff up with a fork.
3. Add the diced butternut and chickpeas. Stir to coat them with the curry powder mixture.
4. Pour in the canned coconut milk and season with salt and pepper to taste. Stir to combine. Reduce the heat to low, cover the pan, and let the curry simmer for about 15-20 minutes or until the butternut squash is tender. Stir occasionally. Finally, garnish with chopped coriander.
5. Once the butternut is tender and the curry has thickened to your liking, remove it from heat.
6. Serve the Indian Butternut Squash and Chickpea Curry hot over cooked basmati rice.