Ingredients

• Chickpeas30 ounce
• Cherry tomatoes20 pieces
• Winter squash (butternut, acorn, buttercup, etc.)1 piece
• Onions1 piece
• Garlic5 cloves
• Parsley2 Tbsp
• Cilantro2 Tbsp
• Olive oil1 Tbsp
• Spices, cumin½ tsp
• Spices, turmeric½ tsp
• Spices, paprika1 tsp
• Salt1½ tsp
• Coconut sugar½ tsp
• Water2 cups
• Vegetable broth1 cup
• Almonds3 tbsp
• Tomato paste2 tsp
• Fresh mintchopped
• Spices, black pepperto taste

Steps

1. 1. Chop your veggies, herbs and the butternut squash. To cut the squash: slice off the top & bottom, and then cut it in half width wise. Peel both halves. Then cut each half length wise. Scoop out the seeds. Then chop into cubes!
2. 2. Heat oil in a large pot, and add the onion until soft. Add the garlic and cook for about 20 seconds, then add the cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously. Add the paprika, tomato paste, sugar and half the cilantro, parsley, salt and pepper. Stir.
3. 3. Add the tomatoes and the drained chickpeas. Stir and then add the butternut squash and the water, stir and then cover with the lid. Once simmering, turn the heat down to low and cook covered for 35 minutes.
4. 4. Cook couscous according to package directions with vegetable stock or water. Once it’s cooked, fluff with a fork and stir in mint + almonds.
5. 5. Garnish curry with some cilantro and serve with couscous.