As most of you know, I have taken a interest in healthy eating and what it means around the world. For me healthy eating is wholesome, minimally processed foods, that are colorful, tasty, and full of nutrients. I have stopped eating meat for a while, and have noticed that I feel less sluggish, and it gives me the opportunity to explore the many delicious vegetarian recipes out there. Here is a simple recipe for a great butternut squash and chickpea curry. Full of hearty vegetables, and chickpeas for protein, this one pot meal will warm anyone's tummy on blustery winter days. Eating a meatless meal at least once a week, saves you money as well as gives you a chance to eat those veggies! For more information or ideas on how to incorporate meatless meals into your weekly menu, check out the Meatless Mondays website!Chickpea and Butternut Squash Curry
1 medium onion, finely diced
2 cloves of garlic, minced
1/2 medium red or green bell pepper, diced
1 Tablespoon of minced ginger
1 Tablespoon of chopped cilantro
1 Tablespoon, of chopped basil
3 cups of cubed butternut Squash
1 medium sweet potato, peeled and cubed
1 cup of broccoli
1 cup of cauliflower
1/2 cup of mushrooms
1/2 cup of carrots, chopped
1 can of chickpeas, rinsed
Coconut Curry Sauce
3 Tablespoons of curry powder of your choice
2 cups of light coconut milk
1 teaspoon of Siracha or red pepper flakes
4 Tablespoons of low sodium soy sauce, or Tamari
2 Tablespoons of sugar
2 cups of water
Cilantro for Garnish
Brown or white rice, for serving
Serves 5-6
1. Add oil to large saucepan. Add onions, garlic, bell peppers, ginger and saute for 2-3 minutes until translucent.
2. Add chickpeas, squash, and sweet potato and saute in onion mixture.
3. While chickpeas are sauteing, measure coconut milk into a large bowl. Whisk in curry powder, sugar, soy sauce, and Siracha/red pepper flakes.
4. Add coconut sauce to saucepan. Add water more of less to cover the squash and potatoes. Simmer for 15 minutes, or until squash is tender
5. Add carrots, cauliflower, broccoli, mushrooms or any combination of vegetables of you choice. Season with desired salt and pepper.
6. Simmer about 15 minutes, then add the basil and cilantro. Cook another 10 minutes
7. Serve over brown rice and garnish with fresh cilantro. Enjoy!
I like dishes with lots of flavor, but the amount of ingredients in this one makes my eyes cross. :( If you could pare down any of it, what would you do?
ReplyDeleteWell, Eastern dishes like these unfortunately carry alot of aromatics and spices. If I could omit any of these ingredients, don't worry about the soy sauce or siracha in the curry sauce. As for the abundance of vegetables, you could really substitute any veggies you have on hand. I buy alot of vegetables, so that's why you see a variety. If you only had potatoes, carrots, and broccoli, just add those. Any type of white bean would work to add protein to your dish. Having the base aromatics of onion, garlic, ginger, and herbs add enough depth to the dish, but please feel free to experiment for yourself! Let me know how it turns out and share it on this page :) Hope this helps, Patrilie
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