Vegan Thai Kabocha Squash Curry

Bahan-bahan (6 porsi)

• 1 medium kabocha squash ((~2 to 3 lbs / 900g to 1.4 kg) )
• 1 - 1 1/2 tablespoons coconut oil* ((or oil of choice), plus more for brushing squash)
• Kosher salt or sea salt to taste
• Black pepper to taste
• 1/2 cup water ((or vegetable broth))
• 1 large yellow onion, (diced)
• 2 medium carrots, (scrubbed (or peeled) and diced)
• 4 cloves garlic, (minced)
• 2 - inch piece ginger, (grated or finely minced)
• 1 -2 Thai bird’s eye chili peppers, ((see Note 1) )
• ¼ cup cup red curry paste ((use less to make it less spicy))
• 1 teaspoon ground turmeric
• 1 (13.5 ounce) can “lite” or reduced-fat coconut milk
• 1 tablespoon reduced-sodium tamari ((see Note 2) )
• 1 tablespoon white miso ((optional but recommended, see Note 3) )
• 1 tablespoon maple syrup, (agave nectar, or coconut sugar)
• 2 (15 ounce) cans chickpeas, (drained and rinsed (~ 3 cups cooked chickpeas) )
• 1 -2 tablespoons freshly squeezed lime juice
• ½ cup fresh cilantro, (roughly chopped)
• For serving: white rice or grains of choice