spicy pumpkin curry sauce

Sautéed about half an onion and garlic with about a tbsp of curry powder in olive oil for a few minutes
Added about a half a tbsp minced ginger, a can of drained chickpeas and a chopped up butternut squash along with half a can of coconut milk and the container of Pumpkin curry sauce. Cooked covered for about 20 min added half a cup of peas and cooked for a few more.
Over rice topped with cilantro and some naan bread (Stonefire organic- the one labeled vegan & dairy free)
If you love Indian food but aren’t a great cook, this is delicious and super easy