My garden did really well last summer. As a result, I have had an abundance of butternut squash that I’ve needed to use. Recently, I stumbled onto this recipe that proved to be a hit with a group of folks I had for an herbal workshop. It was so attractive in the dish, how could it not be tasty too? Eat the rainbow…this dish checks that off! Enjoy!
Butternut Squash & Chickpea Curry
Ingredients:
1 1/2 tablespoons coconut oil
1 large onion, diced
2 medium carrots, diced
pink salt to taste
4 cloves garlic, minced
2- inch piece ginger, grated or finely minced
1 red bell pepper, chopped
2 stalks fresh lemongrass, minced or grated (optional but recommended)
5 tablespoons red curry paste
1 (13.5-ounce) can full-fat coconut milk
1 cup low-sodium vegetable broth (or water)
5 cups of peeled and cubed butternut squash (~ 2.5 pound butternut squash)
2 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons coconut sugar (or pure maple syrup)
2 15-ounce cans of chickpeas, rinsed and drained
4 cups baby spinach or baby kale (about 4 large handfuls)
1 tablespoon lime juice or rice vinegar
1 large handful fresh cilantro, roughly chopped
1 handful Thai basil leaves
White rice or brown rice (for serving, optional)
INSTRUCTIONS:
Heat a Dutch oven or a large saucepan over medium-high heat. Add the coconut oil, and once shimmering, add the onions and carrots along with a pinch of pink salt. Cook the vegetables for 7-8 minutes, or until they are tender and lightly browned.
Add the garlic, ginger, bell pepper, lemongrass (if using), and red curry paste, and cook for 2 minutes, stirring frequently to coat the vegetables & prevent burning. If not using a nonstick pan, you'll likely need to add a tablespoon or two of water to prevent the mixture from drying out, sticking, and burning.
Pour in a couple spoons of the coconut milk and allow it to bubble for a minute, stirring well. Add the vegetable broth, stirring with a spatula to scrape up any browned bits stuck to the bottom of the pot. Pour in the remaining coconut milk, cubed squash, soy sauce, and coconut sugar, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 minutes, or until the squash is tender and cooked through.
Stir in the chickpeas and bring the curry to a gentle simmer. Once simmering, stir in the baby spinach or kale, stirring until the greens have wilted.
Turn off the heat, and stir in the lime juice or rice vinegar. Taste for seasonings, adding salt as needed. Tear the Thai basil leaves to release their oils; add them to the curry, along with the chopped cilantro.
Serve the curry over rice. Garnish with additional cilantro or Thai basil as desired.