Sunday, November 8, 2015

Butternut Squash and Chickpea Curry

I needed something that would be quick and easy, include ingredients that I had on hand, and would make enough for a couple of dinners...Jamie Oliver to the rescue!  This recipe popped up on my Twitter feed and it completely fit the bill.  My only complaint is that it isn't hot enough for me, but my kids enjoyed it (and I just added more chili to mine!)  For someone who doesn't love leftovers; I ate this all week and enjoyed it more and more as the flavours deepened!!

1 butternut squash, peeled, seeded and diced into 1" chunks
1 tbsp freshly grated ginger
1 large onion, diced
4 cloves of garlic, minced
1 fresh red Thai chili sliced
1 bunch of fresh cilantro, leaves removed and stems finely diced
1 tbsp coconut oil
1 tsp mustard seeds
1 tbsp curry powder
1 tsp turmeric
1 large can of diced tomatoes
2- 400g cans of coconut milk
2-400g cans of chickpeas, drained and rinsed
  • Melt coconut oil over medium high heat in a large skillet.  Add ginger, garlic, red chili and onion.  Stir frequently until golden brown.  Add mustard seeds, curry, and cilantro stems.  Saute until crispy.
  • Add the turmeric, can of tomatoes with juice, and coconut milk.  Bring to a boil and add squash and chickpeas.  Reduce heat to medium and simmer until tender and sauce has thickened (approximately 25 to 30 mins).
  • Serve over a bed of basmati rice.
  • ENJOY!

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