Gluten-free and vegan

  • 2 tablespoons olive oil
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon salt
  • 1 onion, finely chopped
  • 3 large cloves garlic, minced
  • 4 teaspoons grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon Garam Masala
  • red pepper flakes to taste
  • Two 8oz containers of butternut squash
  • 1 14-ounce can chickpeas, drained & rinsed
  • 1 (14-ounce can diced tomatoes, with juice
  • 1 (14-ounce can coconut cream
  • 1 small container of plain vegan yogurt
  • 1 5-ounce bag of baby spinach
  • freshly ground black pepper


  • In a large saucepan, heat the oil over medium heat. Add the cumin seeds and toast for about a minute. Stir in the onion, salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent. Add the garlic, ginger, turmeric, coriander, Garam Masala, and red pepper flakes. Stir and saute until the garlic softens. Add butternut squash, chickpeas, tomatoes and juice, and coconut cream and yogurt. Stir to combine, cover, and simmer over medium heat for 30 minutes, until the squash is fork-tender. Stir in spinach, cook until wilted, and season with dash of salt and pepper to taste. Serve with brown rice.  Enjoy.