This is a mellow, yet pleasing curry ![]() This gentle curry is a sweet combination of sweet and mild heat. In addition to balancing the squash’s natural sweetness, the curry paste provides antioxidants and cancer-fighting benefits. If you prefer a more robust curry taste, feel free substitute with a stronger curry paste. Winter squash, such as butternut, provides many vitamins and minerals such as B vitamins, potassium and magnesium, as well as Omega 3 and fiber. Prep
1 cup shallot, finely chopped 2 cloves garlic, thinly sliced 2 pound butternut squash 1 can chickpeas ½ cup cilantro 2 cups quinoa Peel and slice shallot and garlic. Peel and remove seeds from one large butternut squash, chop into bite-sized chunks. Rinse and drain one can chickpeas. Chop cilantro. Cook quinoa according to package instructions. Curry 1 tablespoon coconut oil 1 can coconut milk 3 tablespoons mild curry paste, or more to taste 1 teaspoon salt In a large pot over medium heat, melt coconut oil. Add shallot and garlic and cook, stirring frequently, until shallot is soft, about 3 minutes. Add coconut milk, curry paste and salt, bring to a boil. Add squash, return to boil. Reduce heat and simmer, uncovered, 15 minutes or until squash is tender. Stir in chickpeas and cilantro, continue to cook until warmed through. Serve 1 lime Slice lime into wedges; serve curry with a squeeze of lime over a bed of quinoa. Preparation: 30 minutes Serves: 4
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