Winter squash and chickpea curry
Winter squash and chickpea curry

Winter Squash & Chickpea Curry

From blog post: Winter Squash & Chickpea Curry

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January 4, 2018

Ingredients

canola or olive oil or ghee, for cooking

1 onion, peeled, halved and thinly sliced

1/4 cup chopped cilantro stems (plus some leaves to toss on top)

4 garlic cloves, crushed

1 Tbsp grated ginger

1 small winter squash (such as butternut or hubbard), peeled and cubed

1 19 oz (540 mL) can chickpeas, rinsed and drained

1-2 Tbsp tomato paste (or a tomato or two, chopped)

1 Tbsp curry paste

1 tsp cumin

salt, to taste

1/2 cup coconut milk, cream or sour cream (optional)

a big handful of fresh spinach, chard or kale, torn or chopped

Directions

1Set a large skillet set over medium-high heat, add a drizzle of oil or blob of ghee and sauté the onion for 3-4 minutes, or until soft. Add the cilantro (or leave it out), garlic and ginger and cook for another minute.

2

3Add the squash and chickpeas along with the tomato paste, curry paste, cumin and salt and cook, stirring, for a minute or two. Add the coconut milk or cream, cover and cook, stirring occasionally, for 20 minutes or until the squash is tender. Add a splash of water as it cooks if the mixture seems dry.

4

5Stir in the spinach and cook for a minute, just until it wilts. Serve immediately (topped with extra cilantro, if you like) or cool and refrigerate overnight to reheat the next day. Serves 4.

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