I'm working my way through my harvest of butternut squash. I love how versatile butternut squash is, you can make most anything with it. Tonight is curry. This recipe is not only simple, but aside from the rice, it's cooks up in 1 pot.
1 onion, chopped
1" minced ginger
3 garlic cloves, minced
3 cups diced butternut squash, cut into small cubes
14 oz can chickpeas, drained & rinsed
2 Tbsp red curry paste
14 oz can coconut milk
1 cup water
1 Tbsp sugar
4 cups spinach, chopped
1 cup peas
1/2 bunch cilantro, leaves chopped
1. Cook rice according to package directions, set aside and keep warm.
2. In a large stockpot or Dutch oven, heat 1 Tbsp oil over medium heat. Saute chopped onions, garlic and ginger until onions are tender, about 5 minutes. Stir in curry paste and cook for 1 minute. Add butternut squash, chickpeas, coconut milk, water, sugar and 1/2 tsp of salt. Increase heat to bring to a boil. Once boiling, reduce heat to medium-low and simmer covered for 30 minutes, stirring occasionally.
3. When the butternut squash is fork tender stir in peas and spinach and continue to cook another 3 minutes.
4. Remove from heat then stir in cilantro. Let stand 5 minutes before serving over rice.