Curried Butternut Squash & Chickpea Stew

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Super quick weekday meal that should only take you 30-40 minutes to whip up. The red pepper is very warming during the winter months but by adding coconut milk mellows out those spices. I love adding extra lime as it brightens up the curry.

Ingredients

  • 1 Tablespoon of Avocado Oil (*This is optional as you can skip this step for a NO-Oil recipe)

  • 1 Onion (Diced Small)

  • 3 Celery Stalks/Ribs (Diced Small)

  • 1 Butternut Squash (peeled/ and cut into small cubes with the seeds removed)

  • 1 inch Ginger (Minced)

  • 2 Garlic Cloves (Minced)

  • 2 teaspoons Yellow Curry Powder

  • 4 Cups Vegetable Broth

  • 1 can Coconut Milk (Unsweetened)

  • 3 Cups Cooked Chickpeas (drained if using canned)

  • 2 Limes (Juiced) 

  • 2-3 Cups Chopped Spinach or Kale (seriously do not measure LOL just grab 2-3 handfuls)

  • 1/2 Bunch of Cilantro (Rough Chopped)

  • tt Pink Himalayan Salt

  • 1/2 teaspoon Red Pepper Flakes

Start with a very hot dutch oven or deep soup pot. Add oil. Place onions, and celery in first, sauté for 2-3 minutes not medium to high heat, until onions become slightly translucent. Then add in the butternut squash with a pinch of salt, allowing them to sauté for another 5 minutes. Then add the garlic, and ginger sautéing until the garlic becomes fragrant. I like to add the curry at this point and slightly toast my spices to open up those flavors. This should only take 20-30 seconds as you DO NOT want to burn the spices. Quickly add your vegetable broth and coconut milk. Stir well. Toss in the chickpeas along with red peppers flakes. Allow the stew to simmer for 10-15 minutes to soften the butternut squash. I then add lime juice, cilantro and spinach. *If you are using kale, add the kale in when you add the broth. Kale is more fibrous than spinach and takes longer to soften. Taste to check your seasoning… Add more salt or red pepper flakes if needed. Enjoy.

tt= To Taste. Unless it’s a baking recipe, I really don’t like to tell someone how much salt to use. Some people do not use any salt and some love to make food come to life by adding a few teaspoons of good quality salt (such as Pink Himalayan Salt). You make the call, as this is just a guide.

Charity Morgan