Butternut Squash and Chick Pea CurryCourse: MainCuisine: GlobalDifficulty: Easy
3 tbsp grapeseed or coconut oil
1 1/2 tbsp black and yellow mustard seeds
1/2 tbsp cumin seeds
2 medium onions, finely chopped
5 cloves of garlic, minced
a 1 inch piece of ginger, grated or minced
2 tbsp curry powder
1 tbsp ground turmeric
5 cups butternut squash, peeled and cubed
2 russet potatoes, peeled and cubed
1 can of chick peas, drained
1 can coconut milk
3-4 cups water
freshly ground black pepper
optional garnishes: cilantro, coconut chips, sliced jalapeno, sliced avocado, yogurt
- In a 4 quart, heavy bottomed pot, heat oil over high heat. Once oil shimmers add mustard seeds and cumin seeds and cover. Once seeds begin to pop, take pot off heat and carefully remove lid (some seeds might jump out at you!).
- Add onion, garlic and ginger and stir immediately to coat with oil. Place pot back on burner and turn heat to medium. Add appx. 1/2 tsp salt and continue stirring onion mixture. After onions are softened and slightly browned, add butternut squash, potato, chick peas, and stir. Add just enough water to cover vegetables and chick peas. Cover and bring to a boil. Reduce heat to simmer and place lid on pot, slightly tilted so it covers about 90% of the pot.
- After 20-25 minutes, check potatoes and squash for doneness and taste liquid for seasoning. Season with salt and pepper to your liking. Remove pot from heat and using an immersion blender, carefully pulse the ingredients 5-7 times. The goal is to break up a small amount of the solids so they thicken the liquid. You want 75% of the solids to remain intact. (You can also use a blender/food processor- just remove 2 cups of stew and blend, then add back to pot). Place pot back on burner and add coconut milk. Simmer for 10 min and reseason with salt and pepper if necessary.
- Garnish with cilantro, coconut yogurt, chilis, and dried coconut, if desired.