Butternut Squash Curry
This quick and simple butternut squash curry is ideal for weeknights. It is simmered and served with chickpeas, tomatoes, and creamy Greek yogurt.
Heat oil in a pot over medium heat.
Add squash to the hot oil; cook and stir for 3 minutes.
Add onion and curry paste; cook and stir for 4 minutes.
Pour in vegetable broth cover and cook until squash is tender about 20 minutes.
Stir tomatoes chickpeas salt and pepper into the pot and cook until heated through about 4 minutes.
Stir in Greek yogurt and coriander.