Squash and Chickpea Curry |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Canadian Living. They suggest a mild curry paste, and unless you like it spicy! I would also suggest a mild paste, or maybe scale back a tad if your using something stronger. Ingredients:
2 cups butternut squash, peeled and cubed |
2 cups potatoes, peeled and diced |
1 (540 ml) can chickpeas, drained and rinsed |
1 tablespoon vegetable oil |
1 onion, diced |
2 garlic cloves, minced |
1 tablespoon gingerroot, minced |
3 tablespoons mild curry paste |
1 (400 ml) can light coconut milk |
1 cup vegetable stock |
1/4 cup natural smooth cashew butter or 1/4 cup peanut butter |
1/4 teaspoon salt |
2 cups packed swiss chard, shredded |
1 cup frozen green pea |
2 tablespoons chopped fresh coriander |
Directions:
1. In a dutch oven, fry onion, garlic and ginger for about 2 minutes. Add curry paste; cook, sitting until fragrant about 1 minute.
2. Add squash, potato and chickpeas; stir to coat.
3. Add coconut milk, stock, cashew butter and salt; bril to boil then cover and simmer stirring twice, until vegetables are tender, about 30 minutes.
4. Gently stir in swiss chard and peas; cook, sitrring until swiss chard wilts, about 5 minutes.
5. Sprinkle with coriander.
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