One Pot Curried Rice and Butternut Squash

Recipe from Erin Alderson

2 Tablespoons olive oil divided
1 medium red onion minced
2 cloves garlic minced
1 cup short grain brown rice
3 cups 1/4-inch cubed butternut squash, about 1 pound
1 cup chickpeas drained/rinsed if using canned
3 tablespoons mild curry powder
1 teaspoon salt
1 teaspoon pepper
1.5 cup crushed tomatoes, about 1 can
3 cup low-sodium vegetable broth
Scallions for serving
Cilantro for serving

In a dutch oven, heat 1 Tablespoon of olive oil over medium heat. Add in the onion and cook until onion is translucent and fragrant, 4 to 5 minutes. Stir in the garlic and cook for another 1 to 2 minutes.

Next, add in the remaining oil followed by the brown rice. Stir until the rice is well coated with oil.

Stir in the squash, chickpeas, curry powder, salt, and pepper. Then add in the tomatoes and vegetable broth. Bring to a boil, reduce to the lowest simmer, cover, and let cook for 45 minutes or until all the water has been absorbed and the rice is tender. Sprinkle with scallions and cilantro before serving.