Butternut squash and chickpea curry

Ingredients

• 220 g of Hokkaido red kuri squash (cut into pieces)
• 130 g of canned chickpeas
• 200 g of diced tomatoes (canned)
• 1 onion
• 1 to 2 cloves of Allium sativum (garlic)
• olive oil, curry powder, salt, pepper
• 130 g of cooked shrimp

Finely chop the onion and garlic cloves, then sauté them in the olive oil.

Add the red kuri squash pieces, canned chickpeas, diced tomatoes, and curry powder, then simmer over medium heat for 15 minutes, covered.

Fry the shrimp in olive oil until they are golden brown, then season with salt and pepper.

Season the vegetables with salt and pepper, then add cooked rice according to your preference.

Serve with the shrimp.