Squash and Chickpea Curry

By kelly in TO on October 08, 2007

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Ingredients

    1. 2 cups butternut squash, peeled and cubed
    2. 2 cups potatoes, peeled and diced
    3. 1 (540 ml) cans chickpeas, drained and rinsed
    4. 1 tablespoon vegetable oil
    5. 1 onion, diced
    6. 2 garlic cloves, minced
    7. 1 tablespoon gingerroot, minced
    8. 3 tablespoons mild curry paste
    9. 1 (400 ml) cans light coconut milk
    10. 1 cup vegetable stock
    11. 1/4 cup natural smooth cashew butter or 1/4 cup peanut butter
    12. 1/4 teaspoon salt
    13. 2 cups packed swiss chard, shredded
    14. 1 cup frozen green pea
    15. 2 tablespoons chopped fresh coriander

Directions

  1. In a dutch oven, fry onion, garlic and ginger for about 2 minutes. Add curry paste; cook, sitting until fragrant about 1 minute.
  2. Add squash, potato and chickpeas; stir to coat.
  3. Add coconut milk, stock, cashew butter and salt; bril to boil then cover and simmer stirring twice, until vegetables are tender, about 30 minutes.
  4. Gently stir in swiss chard and peas; cook, sitrring until swiss chard wilts, about 5 minutes.
  5. Sprinkle with coriander.
 
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