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Thai Red Curry with Butternut Squash and Chickpeas


Thai Red Curry with Butternut Squash and Chickpeas Recipe

Ingredients:
  • 1 small butternut squash (about 2 pounds)
  • 2 tablespoons canola oil
  • 1/3 cup Thai red curry paste
  • One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • Kosher salt
  • One 13-ounce can unsweetened coconut milk
  • 1/3 cup fresh cilantro, plus more for garnish
Directions:
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