2C Butternut squash (peeled & sliced)
2C Chickpeas, cooked
2C Zucchini (cut into half moons)
2C Baby Spinach (chopped)
1½C Onion (cut into small strips)
1C Coconut milk or oat milk, or water for lower fat dish
½C Water
2tsp Curry powder
¾tsp Cinnamon
½tsp Fresh ginger (grated)
2T Garlic (minced)
1tsp EVOO
1tsp Sea salt
¾tsp Black pepper
Place butternut squash & garlic lightly brushed with EVOO with salt and pepper covered in a 350 degree oven until squash is soft (about 20 minutes). Add coconut milk, water, salt, pepper and curry in a blender. If too thick, add more water.
Coat skillet lightly with olive oil spray, turn to medium heat, pour in EVOO and add onion. Cooking onion 2-3 minutes until translucent. Add zucchini and cook another 2 minutes until zucchini tender crisp.
Stir in remaining ingredients and simmer for 2-3 minutes until warm.
