Butternut, Chickpea, and Zucchini Curry


I know, I know – another Sparkle Kitchen recipe with butternut squash and curry. You could look at this one of several ways. You could think I’m a one-trick pony with an insatiable pumpkin craving. Or maybe I have amnesia and am forced to recreate the wheel with every curry. At this point, maybe you’ve assumed that I’m actually part of the squash lobby (I’m not, but if this exists, please point me in that direction). 

Here’s the truth: I think there are a million different ways to make “the best curry ever” and a million things you can do with a butternut squash and a little imagination. Maybe that’s my niche? Maybe it’s a marketing strategy? 

While I ponder these important issues of brand positioning, you should try making this curry. It’s vegan and full of fresh produce. It is also flavorful without being painfully spicy, although the heat will depend on the curry powder you use and the luck of the draw when it comes to selecting a jalapeno or red chile. While we are on this topic: is there a secret I’m not aware of? Does anyone know how to gauge a pepper’s heat from it’s appearance or something? Or does everyone else play hot pepper roulette, too? In any event, just add a dollop of Greek yogurt if you find yourself with an unusually spicy pepper. 

The recipe makes a thick curry, not the thin variety you would enjoy on rice. I love it plain, or with quinoa and some avocado and cilantro on top. 



Butternut, Chickpea, and Zucchini Curry
Yields 6 servings

You will need:
  • 2 cups butternut squash, peeled and diced
  • 1 large yellow onion, chopped
  • 1 1/2 garlic cloves, finely chopped
  • 2 tablespoons fresh ginger, peeled and finely chopped
  • 1 jalapeno pepper or red chili, seeds and membranes removed, finely chopped
  • 1/2 teaspoon each salt and pepper
  • 2 tablespoons coconut oil or vegetable oil
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 2 tablespoons yellow curry powder
  • 1 teaspoon coriander
  • 1 can chickpeas, drained and rinsed
  • 1 large zucchini, grated
  • 1 can coconut milk
  • 1 cup vegetable stock
  • 2 cups fresh kale, stems removed and chopped
  • Juice of one lime
  • To serve (optional): quinoa, fresh cilantro, lime wedges, and avocado
Method:
  • Heat oil to medium-high heat in a large pan. 
  • Add onion, garlic, ginger, jalapeno/red chili, salt, and pepper. Cook for three minutes or so, then add butternut squash, chickpeas, and zucchini. 
  • Stir in the remaining spices (turmeric, cumin, curry powder, and coriander) and cook for ten to 12 minutes. 
  • Add coconut milk, vegetable stock, and lime juice. Bring to a simmer and cook for 30 minutes, stirring occasionally, until the butternut is soft and the sauce is thick. 
  • Stir in the kale and cook until wilted. 
  • Serve hot with desired additions. 

Source: Blog

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