Quick Vegan Winter Squash Curry — Edwina Clark

Ingredients

• 1 red bell pepper
• 1/2 large white onion
• 4 cloves garlic
• 2 cups winter squash or pumpkin
• 15 oz chickpeas (1 can)
• 1 tbsp canola oil
• 2 cups broccoli florets
• 1 cup low sodium vegetable broth
• 15 oz light coconut milk (1 can)
• 1/2 tsp salt
• 4 tsp curry powder
• Lime wedges
• Fresh cilantro