A quick and easy weeknight chickpea and spinach curry! Ready in 30 minutes with extra veggies, cozy spices and creamy coconut milk. It's great for meal prep - you might even enjoy the leftovers more!
Prep squash, garlic and onion as noted. Make rice or prep cauliflower rice if planning to use either.
In a large skillet over medium high heat, add 1 tsp coconut oil. Once hot, add onions and saute until they begin to soften.
Add garlic, delicata squash, curry powder, turmeric, garam masala, salt and tomato paste. Stir for one minute.
Add the coconut milk and bring to a rapid simmer, then reduce heat to medium low, cover and simmer for about 10 minutes until the squash softens.
Once squash is soft, stir in chickpeas, frozen peas and carrots if using and spinach and continue to cook until spinach is wilted. You can cover the pan again to speed up the wilting as desired.
Serve over rice or cauliflower rice with fresh cilantro on top. Enjoy!