Green curry paste is a blend of lemongrass, green chiles, and Thai ginger. It gives the dish just enough heat.
1 tablespoon coconut oil
1 large onion, chopped (1 cup)
2 cloves garlic, thinly sliced
1 14 ounce can unsweetened coconut milk
1/4 cup green curry paste 1 medium butternut squash (2 to 2 1/2 lbs.), peeled, cut in 1 1/2” pieces (6 cups)
1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
1/3 cup chopped fresh cilantro
In very large skillet heat coconut oil over medium heat. Add onion and garlic; cook and stir over medium heat for 3 minutes or until softened. Add coconut milk and curry paste and bring to boiling, stirring constantly.
Add squash; return to boiling. Reduce heat and simmer, covered, for 12 to 15 minutes or until squash is tender, stirring occasionally. Stir in beans and cilantro; heat through.
Serve with jasmine rice, top with additional fresh cilantro and add a squeeze of lime juice.
4 servings; Per serving: 402 cal, 22g fat, 0mg chol., 1061mg sodium, 46g carb., 12g fibre ,
11g sugar, 7 g pro.