A warm, rich flavored vegetarian dish that mixes butternut squash and chickpeas with curry, turmeric, coconut milk and fresh ginger. Enjoy over brown rice topped with fresh cilantro and warm naan bread.
- 2 Tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 red pepper, chopped
- 1 teaspoon curry
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1–13oz can coconut milk (Trader Joes has a great lite version I use)
- 3 Tablespoons creamy all natural peanut butter
- 1/2 Tablespoon honey
- 1–15oz can of chickpeas, drained and rinsed
- 2–14.5 oz cans fire roasted diced tomatoes (any diced tomatoes work)
- 4–5 cups of butternut squash, peeled and chopped into cubes
- 1/3 cup Thai red curry paste
- 2 Tablespoons freshly grated ginger
- 1 jalapeno, seeds removed and chopped (optional for extra spice)
- In a dutch oven or large pot heat olive oil on medium heat and saute garlic until translucent and fragrant. Add red pepper and continue to saute for 5 minutes until red pepper begins to soften.
- Add curry, chili powder, turmeric and cayenne stirring to combine, cooking for an additional 1-2 minutes.
- Add coconut milk, peanut butter and honey and simmer on medium heat for 2 minutes.
- Put chickpeas, diced tomatoes, butternut squash, Thai red curry paste, ginger and jalapeno into the pot and cover and continue to simmer for 35-45 minutes or until the butternut squash is soft stirring occasionally.
- Remove from the heat and leave covered for 5 minutes to help it thicken. Serve over warm brown rice topped with fresh cilantro and naan bread.
You can substitute other squashes: Kabocha squash would be great. Also try sweet potato in place of squash which is great. [br]You could easily add tofu or chicken into this dish for added protein.