Butternut Squash Stew

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  • 1/2 yellow onion, diced
  • 1 Tbsp coconut oil
  • 1/2 butternut squash, peeled & cubed
  • 1 tomato, chopped
  • 1 c vegetable stock
  • 1-1/2 c. chickpeas, cooked (or a 15 oz can, drained & rinsed)
  • 1 Tbsp curry powder
  • 1 handful spinach
  • salt & pepper, to taste

Sauté onion in coconut oil until tender. Add butternut squash and cook for 10 minutes. Add tomato, chickpeas, vegetable stock, and curry. Bring to a boil. Cook until squash is tender, about 10-15 minutes. Stire in spinach. Add salt and pepper to taste.

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Posted on

December 14, 2016