Coconut, Squash, and Chickpea Curry

A comforting, mild curry for a cool fall night.

Serve the curry over rice.

Ingredients

• 2 tbsp olive oil

• 2 tbsp mustard seeds

• 1 red onion, diced

• 1 green chile, diced

• 1 tsp ginger, minced

• 1 tsp ground cumin

• 2 tsp curry powder

• 4 cloves garlic

• 2 zucchini or other squash, cut into 1/2 inch half-moons

• 1 14oz can chickpeas

• 1 14oz can coconut milk

• 1 bunch of kale, roughly chopped

• Rice, for serving

Instructions

1. Heat up the olive oil in a large pan. Add in the mustard seeds and cook until they pop.

2. Add the onion, chile, and ginger, and cook for a few minutes. Add the cumin, curry powder, and garlic, and cook until fragrant.

3. Add the chickpeas and zucchini. Cook for a few minutes, then add in the coconut milk. Stir in the kale. Add water if the liquid does not cover the vegetables.

4. Bring the curry to a boil and simmer for 10-15 minutes. Continue to cook until the curry reaches your desired thickness, then serve over rice.