Step 1

In a pot, pour ¾ cup of coconut milk and place it on medium heat.

Step 2

Add chopped onions, and let it simmer for 3 to 5 minutes until the onions are soft.

Step 3

Add minced garlic, grated ginger, and chopped green onions, and cook until the mixture is fragrant.

Step 4

Next, add turmeric powder, cumin powder, curry powder, dried thyme, and paprika and mix well.

Step 5

Add diced butternut squash, cooked chickpea, vegetable broth, and remaining coconut milk.

Step 6

Bring the mixture to a boil and reduce the heat to let it simmer for 20 minutes or until the butternut squash is tender.

Step 7

Once the butternut squash is tender, and the sauce thickens up, season with salt.

Step 8

Garnish with freshly chopped cilantro or parsley, and serve.