How to make vegan curry with butternut squash, sweet potatoes, and chickpeas

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add the curry powder, turmeric, cumin, salt, and black pepper, stirring to combine.

Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.

Add the mixed vegetables and cook for about 10-15 minutes, until the vegetables are tender.

Stir in the lime juice and adjust seasoning if necessary.

Remove from heat and let it sit for a few minutes to thicken.

Serve hot, garnished with fresh cilantro.

Spice Level:

Dietary