Ingredients

• 1½ tablespoons of coconut oil
• 1 onion, peeled and chopped (halve for pittas)
• 4 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 6 cups of vegetable broth
• 1½ cups of mung beans (canned or split dried for quicker cooking time)
• 2 cups of cubed butternut squash (can use prepackaged)
• 2 carrots, chopped (can use prechopped)
• 2 (15-ounce) cans of chickpeas, drained
• 1 tablespoon of turmeric
• 1 tablespoon of garam masala
• 1 (15-ounce) can of coconut milk
• Sea salt to taste

Instructions