Butternut Squash Chickpea Curry
1 1/2 tsps. Extra Virgin Olive Oil
1 Yellow Onion (medium, diced)
3 cups Butternut Squash (peeled, diced)
2 cups Green Beans (trimmed)
2 tbsps. Thai Red Curry Paste
1 1/2 cups Canned Coconut Milk
1 tbsp. Fish Sauce
2 cups Chickpeas (cooked, rinsed well)
Heat the oil in a large skillet or pot over medium heat. Cook the onion for three minutes or until soft.
Add the butternut squash, green beans, and curry paste. Cook for two minutes.
Add the coconut milk and fish sauce. Cover and let simmer for 20 minutes, or until the squash and green beans are tender.
Stir in the chickpeas and warm up for two minutes. Divide into bowls and