Easy Panang Squash Curry with Steamed Rice, Fresh Cilantro, and Lime - Bloomcooking

Ingredients

• 2 Tbsp Avocado Oil, or Cooking Oil of Choice
• 1 Tbsp Coconut Oil
• 1 Red Onion, Cut Medium Dice
• 1 Carrot, Peeled and Cut Medium Dice
• 1 Butternut Squash, Peeled and Cut Into Bite-sized Pieces
• 1 Tbsp Gluten-free Panang Curry Paste
• 2 cloves Garlic, Finely Minced
• ½ tsp Garlic Powder
• 1 can Cooked Chickpeas, Drained
• 3 cups Vegetable Stock
• 1 tsp Kosher Salt, or More to Taste
• 1.5 cups Dried Long-grain Basmati Rice, Rinsed Under Cold Water and Drained
• Juice of 1 Lime, for the Curry
• 1 Lime, Cut Into Wedges, for Serving
• 2 Tbsp Fresh Chives, Finely Sliced, as Garnish
• ¼ cup Fresh Cilantro Leaves, as Garnish