This Fall dish is so easy to pull together and full of flavor, making it a hit for weekday dinners.
Ingredients
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- 1 tbsp coconut oil
- 1 red onion, sliced
- 1 teaspoon cumin seeds
- ½ teaspoon chili flakes
- 3 cups cooked Beanstory garbanzo beans
- 1 carton Matriark Marinara Sauce
- 1 can coconut milk
- 1 squash, sliced
- 1 lime
- Cilantro or parsley for garnish
Directions
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- Preheat oven to 375 degrees F.
- Place a large, oven-proof skillet on the stovetop and set to Medium heat. Add coconut oil and onions; saute the onions until they are translucent (~7 minutes)
- Add the cumin seeds and chili flakes, stir and cook for 30 seconds.
- Add the cooked garbanzo beans and mix all together
- Pour the marinara sauce and coconut milk over the bean mixture and mix all together.
- Lay the sliced squash pieces on top of the dish, evenly without overcrowding.
- Bring to a boil, then cover and transfer to the oven. Bake, covered, for 30 min or until the squash is tender. Remove the lid and bake, uncovered for another 5 minutes.
- Remove from the oven. Squeeze fresh lime juice over the curry and garnish with cilantro