1 can organic garbanzo beans (chickpeas) or 2 cups cooked (homemade)

1 ½ cups kabocha or butternut squash, chopped

1 cup zucchini, chopped

1 cup cauliflower, chopped

½ an onion, chopped

2 cloves garlic, minced

1 tsp sesame or coconut oil

¼ tsp ground cumin

¼ tsp ground coriander

¼ tsp ground turmeric

Pinch of cayenne pepper or red pepper flakes

Salt & pepper to taste

1 cup coconut milk (full fat)

1 Tsp green onion, diced for garnish at the end



  1. Warm a large skillet on medium heat, add oil then add onion & garlic, saute for 1 minute
  2. Add squash and stir for a couple minutes
  3. Add zucchini, cauliflower, and garbanzo beans and all spices, stir and let simmer for 5 minutes on medium heat
  4. Add coconut milk and simmer on low for 10-15 minutes until all vegetables are cooked and coconut milk has reduced to half
  5. Enjoy with brown rice or quinoa. Or try it with Coconut Brown Rice!