Step 1

In a large skillet or large thick-bottomed pot (I recommend a 12-inch skillet with a deep lip), heat oil to medium-high heat.

Step 2

Add the onion and sauté about 2 minutes.

Step 3

Add the butternut squash, yam, and grated ginger. Stir and sauté about 3 minutes.

Step 4

Add the garlic and spices, and sauté another 3 minutes before adding the coconut milk and garbanzo beans. Stir well to incorporate everything together.

Step 5

Cover the skillet with a lid and bring the butternut squash curry to a full boil. Reduce the heat to a simmer and continue cooking until vegetables are cooked through, stirring periodically, about 10 to 15 minutes.

Step 6

If serving the curry with rice, prepare the rice while the curry is cooking.

Step 7

Serve with chopped Thai basil, or cilantro and chopped chives.