There are few meals better in the fall than a warm bowl of curry to wrap your hands around. This simple recipe is packed full of fall garden vegetables, and partners butternut squash with chickpeas, a winning combination for a hearty bowl meal.
Photos and recipe by Corynn Fowler.
– 2 Tbsp olive oil
– 1 Large Spanish onion
– 3 Large Carrots
– 5 Garlic Cloves
– 1 Two inch piece of fresh ginger
– 1 Butternut squash (medium to large)
– 5 Tbsp red curry paste
– 1 Can full fat coconut milk
– 1 Cup water
– 3 Tbsp soy sauce
– 1 Tbsp maple syrup
– 1 Can of chickpeas
– 4 C spinach, swiss chard, or kale
– 1 Lime
– Fresh cilantro for garnishing
– Salt & Pepper
– Small tomatoes on the vine
1. Heat the oil in a large saucepan, add the minced onion and carrots and cook 8-10 mins. until soft and beginning to brown.
2. Add the minced garlic, ginger, and red curry paste. Stir and cook for another 2 minutes, adding a sprinkling of water if it feels dry.
3. Pour in the coconut milk, water, soy sauce, and maple syrup. Stir well.
4. Add the cubed squash, bring to a boil and reduce to a simmer for 25 minutes until soft.
5. Put some rice on to cook at this point if you would like to serve your curry over rice or another grain.
6. Using an immersion blender, partially blend the curry, making sure there are still plenty of whole chunks of squash left.
7. Stir in the chickpeas and spinach (or other fall garden greens). Simmer until the greens are wilted. Salt to taste and let the curry stand for about 10 minutes before serving.
8. Turn the oven on to broil. Rub a small amount of olive oil, salt, and pepper on the tomatoes, leaving them on the vine. Blister the tomatoes for 5 minutes on a baking sheet under the broiler.
9. Serve the curry over a bed of rice. Garnish with a vine of blistered tomatoes, fresh squeezed lime juice, and chopped cilantro.
Enjoy
Corynn Fowler writes a food blog called Nourished by Corynn. Please visit her at nourishedbycorynn.com
