butternut Squash & Chickpea coconut Curry

Vegan, Gluten-Free, Soy-Free



1 butternut squash - I used 2 as the ones I had were super small (chopped up to be about the size of the chickpeas)
1/2 head of cauliflower (florets broken up)
1 big onion, chopped
3 cloves garlic, chopped super fine
1/2 cup frozen peas
3 cups or so shredded kale or spinach
1 can chickpeas
1 can full fat coconut cream
2 cups water
2-3 tbsp curry powder
2 tbsp coconut oil
Himalayan sea salt to taste
Garnish with cilantro or pea sprouts
Serve with cooked brown rice


  1. Heat coconut oil in a medium sized pot.
  2. Once oil is melted, add in chopped onions and garlic. Sauté for 5-10 min or until onions are translucent. Stir often.
  3.  Add in curry powder. Let cook with onions for about a minute, just to release the flavours.
  4. Stir in squash, water, coconut cream, salt and bring up to a boil. Once at a boil, stir, cover and let simmer for 10 minutes.
  5. Add in cauliflower and chickpeas. Let simmer for another 20 minutes or until squash and cauliflower are soft.
  6. Stir in peas and greens. Let cook down for another few minutes.
  7. Serve with a side of brown rice.