Butternut Squash & Fall Greens Curry

November 25, 2019

 

 

Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt

Butternut Squash & Fall Greens Curry

Ingredients

  • 1 butternut squash
  • 1 can chickpeas
  • 1 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 2 tsp cumin seeds
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 can coconut milk
  • Juice from ½ a lime
  • Olive oil
  • 2 tsp Coconut Oil
  • Sea Salt
  • 1 Bunch of greens (spinach, kale, collards, etc.), roughly chopped

Directions

  1. Cut the butternut squash into cubes and place in a large baking tray with the chickpeas, olive oil, and spices (curry powder, ginger, turmeric, cinnamon, sea salt). Mix together the ingredients in the baking sheet and bake in a 350F oven for 30 minutes.
  2. While the squash and beans cook, heat coconut oil in a large pot over medium heat. When the oil has melted, add the cumin seeds and cook for about a minute before adding the chopped onions and garlic. Cook until the onions are soft, about 10 minutes, stirring regularly.
  3. Add the squash and chickpeas to the pot (the squash will still be a bit hard at this point) with the lime juice and coconut milk. Bring everything to a boil and then reduce to a simmer. Cook for another 25-30 minutes until the squash is tender.
  4. Stir in the fall greens (spinach, kale) and let them wilt.
  5. Enjoy immediately or store in an airtight glass container in the refrigerator.




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