This quick and simple but intensely flavorful bowl is my current lunch favorite. And the recipe welcomes substitution for whatever vegetables and protein I have on hand. It’s really about the base flavors that carry the other elements along.
Here we have warm curry spice blended with tomato, onion and ginger– a slight twang of tamari, and a drizzle of maple syrup sweetness, rounded out by a smooth, creamy coconut finish. It’s comfort in a bowl.
And right now…
comfort is everything.
Butternut Squash and Chickpea Curry
Adapted from a recipe by Isa Chandra Moskowitz
- 1 ½ cups Onion, thinly sliced
- 1 ½ teaspoons Coconut oil
- 1 teaspoon fresh Garlic, Minced
- 1 ½ teaspoons fresh Ginger, minced
- 1 tablespoon Curry powder
- pinch Crushed red pepper (optional)
- 1 ½ cups Vegetable broth
- 1 tablespoon Tamari
- 1 tablespoon Maple Syrup
- 1 tablespoon Tomato paste
- 1 cup Garbanzo beans
- 1 cup Butternut squash, cubed
- ½ cup Coconut milk
- Spinach leaves, fresh (optional)
- 2 tablespoons Cilantro, chopped fine (optional)
1.Saute onion in coconut oil until translucent. Add aromatics and saute about 30 seconds. Add all liquids, except coconut milk and bring to boil.
2.Reduce heat to low, cover and let simmer for about 15 minutes. Add squash and chickpeas to heat through. Add coconut milk and warm until heated. Finish with chopped spinach and garnish with cilantro if desired.