Butternut Squash Carrot Chickpea Curry Dish

In a big pot over medium-low heat, cook fresh minced garlic and ginger until fragrant, about 2 minutes.

Add spices to toast for 2 more minutes, such as curry powder, garam masala, turmeric, coriander, and chili powder, or use 1 tablespoon of curry paste instead.

Add long-cooking root vegetables like diced butternut squash and carrot coins.

Stir in 1 tablespoon of tomato paste and add liquids to almost cover the vegetables, such as a can of diced tomatoes and veggie broth (or boiling water with 1 tablespoon veggie bouillon paste).

Bring to a boil, then cover and simmer for about 15 minutes.

When vegetables are almost done, add chickpeas, cover again, and simmer until all ingredients are soft.

Optional: Stir in coconut milk, greens like kale or spinach, and add cayenne pepper for extra flavor.

Optional: If the mixture is too liquidy, thicken with a corn starch slurry (mix 1-2 tablespoons corn starch with 3 tablespoons water), stirring while simmering.

Season with salt and pepper to taste.

Serve on top of white or brown rice.

Note: This is a base recipe that can be adapted with different vegetables and proteins.