Coconut Squash Curry (vegan)

I didn't follow a recipe for this one, but it ended up being absolutely incredible. Dan and I both scarfed our portions down and wished the squash had been bigger.

All of the measurements are approximate, so taste as you go. (I hate measuring while cooking. No fun.)

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Coconut Squash Curry
serves 2

1 medium kabocha squash, cut into chunks and roasted with a light drizzle of oil
0.5 large onion
1T olive oil
1t cumin seed
2t garlic powder
3t curry powder
1 can chickpeas, rinsed and drained
1 can lite coconut milk
salt and pepper to taste

1. Saute the onion in the oil over medium-low heat for 15 minutes, or until lightly browned all over. (This is a great time to roast your squash if you haven't already--20' or so at 400°F)
2. Add the cumin, garlic and curry, turning the heat up to medium. Stir to coat the onions and warm the spices.
3. After 2 minutes, turn the heat down and add the chickpeas and coconut milk. Simmer for 3-5 minutes, or until the sauce begins to thicken.
4. Add the squash, continuing to simmer until you can drag a spoon along the bottom of the pan, and the sauce struggles to fill in the path.

Serve with fresh bread/naan, roasted sweet potatoes or basmati rice. Make sure you sop up all the delicious sauce.
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