Ingredients:

  • 1 tbsp avocado oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1.5 lbs (680g) yellow summer squash, cut into 1-inch cubes
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 tbsp (10g) mild curry powder
  • 1 tsp (3g) ground turmeric
  • 1 can (13.5 fl oz / 400ml) full-fat coconut milk
  • 1/2 cup (120ml) vegetable broth
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Heat the oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  2. Increase the heat to medium-high. Add the cubed summer squash and chickpeas. Stir frequently for 5–7 minutes until the squash edges turn a deep golden brown.
  3. Reduce the heat to medium-low. Sprinkle the curry powder and turmeric over the vegetables, stirring for 30 seconds to toast the spices.
  4. Pour in the coconut milk and vegetable broth. Bring to a gentle simmer, then cover and cook for 5–8 minutes, or until the squash is tender but still holds its shape.
  5. Remove the pan from the heat. Stir in the fresh lime juice and garnish with chopped fresh cilantro.