Yield 2-4
This delicious recipe utilizes fall flavors and locally-grown, in-season squash, healthy chickpeas and warming curry for a crave-worthy, easy dinner.
In a Dutch oven or large pot, heat oil over medium heat. Add onion, bell pepper and garlic and sauté 5 minutes. Add curry powder, salt and pepper, cook for 2 minutes more. Add broth, tomatoes, squash and chickpeas and stir to combine.
Bring to a simmer and cook for 15 minutes until squash is tender. Stir in lime juice, peas and kale and heat through. Season with additional salt and pepper to taste then serve in bowls over quinoa.
Courses Dinner
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/butternut-squash-chickpea-curry-quinoa/