Butternut Squash Chickpea Curry

I got the recipe from this blog but here are the ingredients and instructions copy-pasted from the blog!

https://www.rainbowplantlife.com/blog/thai-butternut-squash-chickpea-curry?rq=thai%20butternut%20squash%20chickpea

Ingredients: 

• 1 1/2 tablespoons unrefined coconut oil (use refined for a neutral taste)

• 1 large onion, diced 

• 2 medium carrots, peeled and diced

• salt to taste 

• 4 cloves garlic, minced

• 2-inch piece ginger, grated or finely minced

• 1-2 Thai bird’s eye chili peppers, thinly sliced (only if you like spicy food)

• 5 tablespoons red curry paste (use less to make it less spicy)

• 1 13.5 ounce can full-fat coconut milk

• 1 cup low-sodium vegetable broth (or water)

• 5 cups of peeled and chopped butternut squash (equivalent to a 3 1/2 pound squash)

• 2 1/2 tablespoons reduced-sodium tamari (or soy sauce)

• 1 1/2 tablespoons coconut sugar (or maple syrup)

• 2 (15-ounce) cans of chickpeas, rinsed and drained 

• 4 cups baby spinach or baby kale 

• 1 tablespoon rice wine vinegar (or lime juice)

• Fresh cilantro (for garnish)

Instructions:

1. Heat a Dutch oven or a large saucepan over medium-high heat. Add the coconut oil, and once shimmering, add the onions and carrots along with a pinch of kosher salt. Cook the vegetables for 7-8 minutes, or until they are very tender and lightly browned. 

2. Add the garlic, ginger, chili peppers (if using), and red curry paste, and cook for 2 minutes, stirring to coat the vegetables. You may need to add a tablespoon of water to prevent the mixture from drying out and burning. 

3. Pour in the coconut milk and vegetable broth, stirring with a spatula to scrape up any browned bits. Then add the butternut squash, tamari (or soy sauce), and coconut sugar (or maple syrup), stirring to combine. Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a simmer for 20 minutes, or until the squash is tender cooked through.  

4. Turn off the heat, and transfer half of the curry to a stand blender. Blend until the mixture is puréed and mostly smooth, then return it to the saucepan. Alternatively, use an immersion blender to partially blend the curry directly inside the saucepan, leaving some chunks of squash intact. 

5. Stir in the chickpeas and bring the curry to a gentle simmer. Once simmering, stir in the baby spinach or kale, stirring until the greens have wilted. Turn off the heat, and stir in the rice wine vinegar (or lemon juice). Taste for seasonings, adding more salt as needed.