Butternut Squash Curry

butternut squash chickpea curry I came up with this dish a few weeks ago and loved how the flavors of fall and the bounty of the earth came together in a heart-warming and belly-filling sort of way. It is both vegan and gluten free, an important aspect for certain dietary restrictions in our house.

1 butternut squash, peeled and cubed
1 large or 2 small onions, finely chopped
2 cloves garlic, minced
2 Tablespoons oil
1 can Garbanzo beans
1 can chopped tomatoes
1 Tablespoon Curry powder
1 chili or jalapeno pepper, thinly sliced
2 Tablespoons cilantro, chopped
1-2 cups water
Salt, to taste

Heat the oil and add the onions, garlic and chili pepper. Stir fry for several minutes and add the tomatoes and curry powder. Stir well and add the cubed squash, 1 cup water and garbanzo beans. Cook over medium heat for 20 – 30 minutes, adding more water if needed. Check for tenderness – you don’t want to overcook the squash. So much depends on the size of your cubes and the heat of the pan. Remove from heat and sprinkle with cilantro. Serve over rice.