Name: Butternut Squash Curry
Ingredients: 1 tablespoon olive oil, or as needed; 1 medium butternut squash - peeled, seeded, and cubed; 1 medium red onion, diced; 2 tablespoons red curry paste; 1.25 cups vegetable broth; 4 medium tomatoes, chopped; 1 (15 ounce) can chickpeas, drained; salt and ground black pepper to taste; 3 tablespoons Greek yogurt; 0.5 tablespoon ground coriander

Ingredients

1 tablespoon olive oil, or as needed
1 medium butternut squash – peeled, seeded, and cubed
1 medium red onion, diced
2 tablespoons red curry paste
1.25 cups vegetable broth
4 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained
salt and ground black pepper to taste
3 tablespoons Greek yogurt
0.5 tablespoon ground coriander

Steps

Warm the oil in a pot over medium heat. Cook the butternut squash for 3 minutes, stirring, then put in the onion and curry paste and cook, stirring, for 4 minutes. Pour in the vegetable broth, cover and cook for about 20 minutes, until the squash is tender.
Stir in the tomatoes, chickpeas, salt and pepper and cook for about 4 minutes, until heated through. Stir in the Greek yogurt and coriander.