Gluten-Free, Vegan, Serves 2

• 1/4 cup olive oil
• 2 summer squash cubed
• 14 oz can chickpeas drained
• 2 ears of corn kernels were removed from the cob
• 1 shallot minced
• 2 cloves garlic minced
• 1-inch ginger grated
• 1/2 tsp cayenne pepper
• 1 1/2 Tbsp yellow curry powder
• 14 oz can full-fat coconut milk
• 2 Tbsp tahini
• zest and juice of 1/2 lemon
• 1/4 cup cilantro roughly chopped
• 2 cups cooked basmati rice
• sunflower seeds, Persian cucumbers, and vegan sour cream to top with

Directions:

Heat oil in a large pot over medium heat. Once the oil starts to shimmer add in the chickpeas, and season with salt and pepper. Cook for 5 minutes allowing it to crisp. Carefully remove half of the chickpeas and reserve them for stopping. To the remaining chickpeas add veggies and cook for 5-10 minutes seasoning as desired. Cook until vegetables start to soften. Stir in curry powder and cayenne cooking for another 1 minute. Add milk, 1/3-1/2 cup water, and the tahini. Stir to combine, bring the curry up to a simmer and cook for 5-10 minutes or until the sauce thickens slightly. If it becomes too thick add in more water. Once thickened, remove from heat and stir in juice, zest, and cilantro. To serve pour over cooked rice and top with desired toppings.