Roasted Red Pepper & Squash Curry

• 2 cups chickpeas cooked
• 1 cup butternut squash peeled and cut
• 1 cup fresh spinach chopped
• 1 cup coconut milk
• 2 red bell peppers
• 1 medium tomato chopped
• 2 garlic cloves
• 1/2 onion medium, chopped
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 pinch cayenne pepper
• salt to taste

1. In a small pot with water, cook butternut squash for 10-15 minutes or until tender. Set aside.
2. Set the oven to 465F. Place the 2 red peppers on a tray, and roast for 30-40 minutes. The edges should be blackened.
3. After the peppers cool, remove the stem and seeds, and place into a food processer/blender with the cooked butternut squash and garlic.
4. In a pot, saute onions and tomato in olive oil for 1-2 minutes. Add curry to the mix, and then add in the coconut milk.
5. Stir and slowly add in the pepper & butternut squash puree.
6. Add chickpeas, and cook for 15 minutes.
7. Finish off by adding salt to taste, cayenne pepper, and fresh spinach. Enjoy with brown rice!

chickpeas cooked, butternut squash, fresh spinach chopped, coconut milk, red bell peppers, tomato, garlic, onion, olive oil, curry powder, cayenne pepper, salt

Taken from www.yummly.com/recipe/Roasted-Red-Pepper-_-Squash-Curry-1439525 (may not work)