Kabocha Squash and Chickpea Curry

Happy 2020! As we're settling into the first few days of the year I've set several goals for the blog as well as for myself. Between now and May I will be taking two classes as well as wrapping up my Master's thesis so I don't plan to have a lot of free time. Keeping that lack of time in mind as well as some of our other goals I've set a plan to post bi-weekly, at least, possibly tri-weekly. Before my two weeks off work for the holidays, I started trying to do a lot more lunchtime meal prep which I also plan to continue now that Dave and I are headed back to work. Some weeks that meal prep may be a new recipe and others it may be an old favorite. Combined with making at least two new recipes a week I should be set to post bi-weekly.

I picked up a kabocha squash at Trader Joe's just after Thanksgiving and finally got around to using it after the entire holiday season was over. A kabocha squash is a large green squash, sometimes called a Japanese pumpkin. The closest Trader Joe's to us is 40 minutes so I always make sure to stock up when I have the chance to visit. I'm not sure if this item is still available but if it isn't you can substitute pumpkin or butternut squash. The resulting curry was silky smooth and filling. We served it over rice for dinner but Dave ate several servings of the curry on its own.

Recipe from Delish D'lites.

-1 tablespoon neutral cooking oil
-4-5 cups kabocha squash, peeled and cubed into 1-inch pieces
-1 medium onion, diced
-4 cloves garlic, minced
-1 tablespoon fresh ginger, minced
-2 cups water
-2 heaping tablespoons red curry paste
-1/2 teaspoon ground turmeric
-1/2 teaspoon ground cumin
-1 1/2 teaspoons salt
-1 teaspoon red pepper flakes
-1 15 ounce can coconut milk
-2 15 ounce cans chickpeas, drained and rinsed
-Basmati rice, optional.

In a large pot heat the oil over medium heat. Add the onions, garlic, and ginger. Saute for 3-5 minutes or until the onions, garlic, and ginger become fragrant.

Add the kabocha squash, water, red curry paste, turmeric, cumin, and red pepper flakes to the pot. Stir to combine and then bring to a simmer and cover. Simmer for 15-20 minutes or until the squash is fork-tender.

Once the kabocha squash is fork-tender remove the pot from the heat and use an immersion blender to combine the ingredients until smooth. Stir in the coconut milk, chickpeas, and salt. Taste and adjust the seasoning as desired and serve over rice.


Popular Posts