Ingredients
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For the curry sauce:
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1 medium onion, diced (about 1 cup)
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2 garlic cloves, minced
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1 inch piece of ginger, peeled and grated (about 1 tablespoon)
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon turmeric powder
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1/4 teaspoon red pepper flakes (optional for heat and color)
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1 can full-fat coconut milk (14 oz), well shaken (do not use low-fat or light version)
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1/2 cup unsweetened almond milk (for thinning if desired)
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Salt and black pepper to taste
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For the vegetables:
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2 medium-size butternut squashes, peeled, seeded, and cubed (approximately 4 cups)
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1 (15-ounce) can chickpeas, drained and rinsed (reserve liquid for later use)
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1 small red bell pepper, stemmed, seeded, and finely chopped (about 1 cup)
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1 large handful fresh cilantro leaves (packed), roughly chopped (about 1/2 cup)
Directions
Sub_title: Gluten-free, High-fiber, Kid-friendly, Low-carb, Oil-free, Quick & easy, Seasonal, Soy-free, Spicy, Superfoods, Whole foods plant-based
Description: This hearty and delicious curry combines butternut squash, chickpeas, coconut milk, and aromatic spices to create a creamy and satisfying meal. It’s packed with protein, fiber, and essential nutrients, making it perfect for vegetarians, vegans, and anyone looking to eat more plants!
Ingredients:
For the curry sauce:
– 1 medium onion, diced (about 1 cup)
– 2 garlic cloves, minced
– 1 inch piece of ginger, peeled and grated (about 1 tablespoon)
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red pepper flakes (optional for heat and color)
– 1 can full-fat coconut milk (14 oz), well shaken (do not use low-fat or light version)
– 1/2 cup unsweetened almond milk (for thinning if desired)
– Salt and black pepper to taste
For the vegetables:
– 2 medium-size butternut squashes, peeled, seeded, and cubed (approximately 4 cups)
– 1 (15-ounce) can chickpeas, drained and rinsed (reserve liquid for later use)
– 1 small red bell pepper, stemmed, seeded, and finely chopped (about 1 cup)
– 1 large handful fresh cilantro leaves (packed), roughly chopped (about 1/2 cup)
Instructions:
Direction: In a large pot over medium-high heat, combine the onion, garlic, ginger, cumin, coriander, turmeric, and red pepper flakes (if using). Cook until fragrant and softened, about 5 minutes.
Add the coconut milk, almond milk (if using), salt, and black pepper. Stir well to combine. Bring the mixture to a simmer and cook uncovered for 5 minutes to allow the flavors to meld.
Add the butternut squash, chickpeas, and red bell pepper. Use a wooden spoon to gently fold everything together. Reduce the heat to low and let the curry simmer, covered, stirring occasionally, for 15-20 minutes, or until the butternut squash is tender.
Stir in the fresh cilantro just before serving. Taste and adjust seasonings as desired. Serve hot over brown rice, quinoa, or your favorite whole grain. Enjoy!
Note: If you find the curry too thick, simply add water, 1/4 cup at a time, until desired consistency is reached. You may also blend part of the mixture with a handheld immersion blender to achieve a smoother texture.
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