Butternut Squash Chickpea Coconut Curry | Food Stuff

Ingredients

• 4-5 cups of butternut squash, peeled and chopped into cubes
• 1-15oz can of chickpeas, drained and rinsed
• 1-13oz can coconut milk (Trader Joes has a great lite version I use)
• 1/2 teaspoon cayenne
• 1 teaspoon chili powder
• 3 Tablespoons creamy all natural peanut butter
• 1 teaspoon curry
• 2-14.5 oz cans fire roasted diced tomatoes (any diced tomatoes work)
• 4 garlic cloves, minced
• 2 Tablespoons freshly grated ginger
• 1/2 Tablespoon honey
• 1 jalapeno, seeds removed and chopped (optional for extra spice)
• 2 Tablespoons olive oil
• 1/2 red pepper, chopped
• 1/3 cup Thai red curry paste
• 1/2 teaspoon turmeric