1 cup of butternut, acorn, delicata or kabocha squash, peeled and cut
2 bell peppers (or other sweet peppers or shishitos)
2 garlic cloves
1 Tbsp of olive oil
1/2 medium onion, chopped
1 pound of cherry tomatoes, chopped
1 Tbsp of curry powder
1 cup of coconut milk
2 cups of cooked chickpeas
1 cup of fresh chard, finely chopped
Pinch of cayenne pepper
Salt to taste
In a small pot with water, cook squash for 10-15 minutes, or until tender. Set aside.
Set the oven to 465 degrees F. Place the bell peppers on a tray, and roast for 30-40 minutes. The edges should be browned.
After the peppers cool, remove the stem and seeds, and place into a food processor/blender with the cooked butternut squash and garlic.
In a pot, sauté onions and tomatoes in olive oil for 1-2 minutes. Add curry powder and coconut milk.
Stir and slowly add in the pepper & butternut squash puree.
Add chickpeas and cook for 15 minutes.
Finish off by adding salt to taste, cayenne pepper, and fresh greens. Enjoy with brown rice!
Recipe and image adapted from: https://foodheavenmadeeasy.com/roasted-red-pepper-squash-curry/