Butternut Squash and Chickpea Curry
 
 
Makes 6-8 servings
Ingredients
  • 1 tablespoon olive oil
  • 2 onions, diced
  • 4 garlic cloves, minced
  • 1 bunch fresh cilantro, stalks and leaves separated, stalks reserved
  • 2 tablespoons green curry paste
  • 1 medium butternut squash, peeled, seeded and cut into ½" cubes
  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 14 oz. can coconut milk
  • ½ teaspoon salt, plus more, to taste
  • 2 cups water
  • ½ cup frozen peas
  • 4 cups tightly packed spinach leaves
  • shredded coconut (for topping, optional)
  • Basmati rice, cooked according to package directions (for serving, optional)
Instructions
  1. In a large pot, warm olive oil over medium heat. Add onions, garlic and cilantro stalks and cook, stirring occasionally, until onions have softened, about 10 minutes.
  2. Add curry paste and cook, stirring constantly, for 1 minute. Then add butternut squash, chickpeas, coconut milk, water and ½ teaspoon salt. Bring to a boil. Then reduce heat to low, cover and simmer until squash is tender, 35-40 minutes.
  3. Uncover and continue simmering until the liquid reduces and curry reaches desired consistency. (This can take up to 20 minutes.) Then stir in peas, spinach and cilantro leaves.
  4. Remove from heat and fish out cilantro stalks, if desired. (It's not necessary, but they are a bit stringy.) Season with additional salt to taste.
  5. Sprinkle with shredded coconut, if using. Serve with hot Basmati rice.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/butternut-squash-chickpea-curry/