Chickpea and Squash Curry
Now that I'm getting comfortable cooking with curry, I don't know if I can stop.
This recipe sounded interesting, but wasn't totally sold on it yet. But thought, I have all the ingredients on hand, why not give it a try. I was so glad I did. It turned out way better than I had imagined. It was spicy, sweet and delicious! A dinner repeat for sure! Adapted from vikalinka.com
3 cloves of garlic, minced
1 med onion, diced
3 small zucchini chopped
1 butternut squash, chopped
2 c. veggie broth
1 can low (no) sodium chickpeas, rinsed
2 tbsp red curry paste
1 c. coconut milk
Heat large, deep frying pan with 1-2 tbsp EVOO, add onion and garlic and stir until they start to get soft. Add squash and veggie broth cook for about 5 mins on med, stirring occasionally. Add zucchini, curry, coconut milk and chickpeas. Cook for another 5 mins, then turn heat on high for about 5-10 mins. The sauce will thicken up a little. Once squash is soft (pierce with a fork), it's done. Serve over brown basmait rice.