• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1 medium kabocha squash
• 1/2 cup water (or vegetable broth)
• 1 - 1 1/2 tablespoons coconut oil* (or oil of choice)
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• Kosher salt or sea salt to taste
• Black pepper to taste
• 4 cloves garlic, minced
• 2-inch piece ginger, grated or finely minced
• 1-2 Thai bird’s eye chili peppers, thinly sliced*
• ¼ cup cup red curry paste (use less to make it less spicy)
• 1 (13.5 ounce) can “lite” or reduced-fat coconut milk
• 1 tablespoon maple syrup, agave nectar, or coconut sugar
• 1 tablespoon reduced sodium tamari** (gluten-free soy sauce)
• 1 tablespoon miso paste*** (optional but recommended)
• 1 teaspoon ground turmeric
• 2 (15 ounce) cans chickpeas, or about 3 cups cooked chickpeas
• 1-2 tablespoons freshly squeezed lime juice
• ½ cup fresh cilantro, roughly chopped
• For serving: white rice or grains of choice

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