Recipe by kelly in TO
Canadian Living. They suggest a mild curry paste, and unless you like it spicy! I would also suggest a mild paste, or maybe scale back a tad if your using something stronger.
Top Review by Jezagerm
I made this tonight and LOVED it!!! It was so delicious and different! I did have to add a bit more salt though, and I used sweet potato, and then just used 2 tbs of curry powder mixed with water (didn't have any paste), but otherwise stuck to the recipe exactly. The slight coconut flavor with a hint of curry was quite wonderful! I can't wait to make this for my friends - who all think I can't cook! :-) Thanks Kelli!
- 473.18 ml butternut squash, peeled and cubed
- 473.18 ml potatoes, peeled and diced
- 540 ml can chickpeas, drained and rinsed
- 14.79 ml vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 14.79 ml gingerroot, minced
- 44.37 ml mild curry paste
- 400 ml can light coconut milk
- 236.59 ml vegetable stock
- 59.14 ml natural smooth cashew butter or 59.14 ml peanut butter
- 1.23 ml salt
- 473.18 ml packed swiss chard, shredded
- 236.59 ml frozen green pea
- 29.58 ml chopped fresh coriander
Directions See How It's Made
- In a dutch oven, fry onion, garlic and ginger for about 2 minutes. Add curry paste; cook, sitting until fragrant about 1 minute.
- Add squash, potato and chickpeas; stir to coat.
- Add coconut milk, stock, cashew butter and salt; bril to boil then cover and simmer stirring twice, until vegetables are tender, about 30 minutes.
- Gently stir in swiss chard and peas; cook, sitrring until swiss chard wilts, about 5 minutes.
- Sprinkle with coriander.