Curried Butternut Squash and Brown Rice Skillet

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, minced
• ½ medium onion, diced
• 1½ cups ½” cubed butternut squash
• 1½ tablespoons curry powder
• ½ cup short grain brown rice
• ¾ cup stewed tomatoes
• ½ cup chickpeas (drained/rinsed if using canned)
• ½ teaspoon salt
• ½ teaspoon pepper
• 1¼ cup vegetable broth

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 minutes until softened.

2. Stir in the minced garlic and curry powder and cook for 1 minute until fragrant.

3. Add the cubed butternut squash, brown rice, stewed tomatoes, chickpeas, salt, pepper and vegetable broth. Stir well and bring to a simmer.

4. Reduce the heat to low, cover the skillet and cook for 35 to 40 minutes, stirring once or twice, until the rice and squash are tender and most of the liquid is absorbed.

5. Taste and adjust seasoning with more salt or pepper if needed, then serve hot.