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
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.
2Add 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.
3Stir 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.