Chickpea and Squash Curry

Now that I'm getting comfortable cooking with curry, I don't know if I can stop.
This recipe sounded interesting, but wasn't totally sold on it yet. But thought, I have all the ingredients on hand, why not give it a try.  I was so glad I did. It turned out way better than I had imagined. It was spicy, sweet and delicious!  A dinner repeat for sure! Adapted from

3 cloves of garlic, minced
1 med onion, diced
3 small zucchini chopped
1 butternut squash, chopped
2 c. veggie broth
1 can low (no) sodium chickpeas, rinsed
2 tbsp red curry paste
1 c. coconut milk

Heat large, deep frying pan with 1-2 tbsp EVOO, add onion and garlic and stir until they start to get soft.  Add squash and veggie broth cook for about 5 mins on med, stirring occasionally.  Add zucchini, curry, coconut milk and chickpeas. Cook for another 5 mins, then turn heat on high for about 5-10 mins.  The sauce will thicken up a little.  Once squash is soft (pierce with a fork), it's done.  Serve over brown basmait rice.