Butternut Squash Curry with Chickpeas

1 ½ tablespoons unrefined coconut oil (use refined for a neutral taste, or a neutral oil of choice)

1 large onion, diced

2 medium carrots, diced

Kosher salt to taste

4 cloves garlic, minced

2- inch piece ginger, grated or finely minced*

1 to 3 bird's eye chili peppers, thinly sliced (optional; only use for spicy!)**

2 stalks fresh lemongrass, minced or grated (optional but recommended)***

5 tablespoons red curry paste (see Notes below on spiciness level and brands)****

1 (13.5-ounce) (400 mL) can full-fat coconut milk

1 cup (240 mL) low-sodium vegetable broth (or water)

5 cups (700 to 730g) of peeled and cubed butternut squash (~ 2.5 pound butternut squash)

2 ½ tablespoons reduced-sodium soy sauce (or 1 tablespoon Thai Light Soy Sauce)*****

1 ½ tablespoons coconut sugar (or pure maple syrup)

2 15-ounce (425g) cans of chickpeas, rinsed and drained

4 cups (60g) baby spinach or baby kale (about 4 large handfuls)

1 tablespoon lime juice or rice vinegar

1 large handful fresh cilantro, roughly chopped

1 handful Thai basil leaves

White rice or brown rice (for serving, optional)

Directions at rainbowplantlife.com

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