Ingredients for the recipe:

• 1/2 butternut squash
• 1 bell pepper (red or yellow)
• 1 can of chickpeas (drained and rinsed)
• 1 teaspoon of paprika powder
• 2 teaspoons of mango curry
• 20 cl of light cream
• 20 cl of coconut milk
• Virgin olive oil
• Salt and pepper

Preparation:

• Preheat the oven to 180°C.
• Peel and cut the butternut squash into cubes. Place them in a dish with a drizzle of olive oil, 1 teaspoon of mango curry, salt, and pepper. Mix well.
• Roast in the oven for 15 minutes to pre-cook and flavor the squash.
• In a skillet, heat some oil.
• Add the chickpeas, bell pepper, and paprika, and sauté over medium heat until they are slightly golden and crispy.
• Add the roasted butternut cubes, 1 teaspoon of mango curry, coconut milk, and light cream.
• Mix well, adjust seasoning, and let simmer for 15 minutes on low heat, covered, until the sauce is creamy and the vegetables are tender.
• Serve hot, accompanied by rice or quinoa.