• 3 cups butternut squash (or sweet potato, peeled, seeded and cut into bite size pieces)
• 1 green bell pepper (seeded and chopped)
• 1 red bell pepper (seeded and chopped)
• 1 cup carrots (chopped)
• 1 white onion (or yellow onion, chopped)

Prep and set aside.  (Also slice and set aside the zucchini and summer squash in step 4.)

• 2 Tbsp olive oil
• 3 garlic cloves (minced, or finely diced, or 3/4 tsp garlic powder)

Add oil to a large pot over medium heat.  Add garlic and vegetables from step 1 and sauté for 5 minutes, stirring occasionally.

• 2 tsp turmeric
• 4 Tbsp curry powder
• 1 tsp ground cinnamon
• 1 tsp sea salt (or more to taste)
• 1/4 to 1/2 tsp cayenne red pepper

Add to a small bowl and stir to combine.  Add to the pot with the vegetables stir and cook for one minute.

• 1/2 cup orange juice (juice from 2 large oranges)
• 1/2 cup vegetable broth (low sodium or water)
• 1 (15 oz) can garbanzo beans (or chickpeas, no salt added, rinsed and drained)
• 1/4 cup sliced almonds
• 1 zucchini (thinly sliced)
• 1 yellow summer squash (thinly sliced)
• 2 Tbsp raisins
• 1/4 tsp sugar (or coconut sugar)

Add to the pot.  Cover and continue to cook over medium-low heat for 15 minutes.  Add more water or broth if needed.

• 3/4 cup light coconut milk
• 1 cup kale (stems removed and leaves chopped, or use spinach, OPTIONAL)

Add and cook 5 minutes more.

(If using spinach, cook the curry 5 minutes longer, then stir in the spinach just before serving, as spinach wilts down in no time.)

Serve with brown rice or your favorite whole grain if desired.