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Golden Butternut Squash and Chickpea Curry
*leave out the raisins.
Ingredients
  • 2 teaspoons grapeseed, melted coconut, or safflower oil
  • 1 white or yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon garam masala
  • ¼ teaspoon cinnamon
  • ¾ teaspoon salt (or to taste)
  • Black pepper to taste
  • 1 ½ lbs peeled and cubed butternut squash or pumpkin
  • 2 ½ cups low sodium vegetable broth
  • 3 cups chickpeas (or 2 cans chickpeas, drained and rinsed)
  • Heaping ⅓ cup golden raisins
  • 1 tablespoon lime juice
  • 1 to 2 cups frozen, chopped spinach or kale, defrosted and excess water drained out, or 2 to 3 cups fresh baby spinach (_optional_)
  • 3 to 4 cups cooked brown rice or quinoa, for serving (_optional_)
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