Butternut Squash and Chickpea Coconut Stew

• 1 butternut squash
• 1 can chickpeas
• 1 can full-fat coconut milk
• 1 cup diced tomatoes
• 3 cup kale
• 1 onion
• 4 clove garlic
• 1 tbsp fresh ginger
• 2 tbsp curry powder
• 2 tbsp coconut oil
• 1 cup vegetable broth
• 1 tsp salt

Instructions

1. 1

   Peel and cube the butternut squash into bite-sized pieces.

2. 2

   Saute diced onion in coconut oil until soft, then add garlic, ginger, and curry powder.

3. 3

   Stir in the squash and coat it in the fragrant spices.

4. 4

   Add the coconut milk, diced tomatoes, chickpeas, and broth and bring to a simmer.

5. 5

   Cook covered for 20 minutes until the squash is fork-tender.

6. 6

   Stir in the chopped kale and simmer until wilted, about 5 minutes.

7. 7

   Season with salt and serve hot in bowls.