This weekend we had a relaxed and laid back time. We strolled by the lake, did a little shopping, cooked, cleaned and brewed beer. I had a butternut squash on my counter taunting me to figure out something to make with it. The husband wanted squash soup but I was feeling something more chunky so we compromised with a Curried Chickpea-Butternut Stew.
Curried Chickpea-Butternut Stew
- 1 large butternut squash, peeled and diced in 1/2 inch cubes
- 1 tablespoon canola oil
- 1 large sweet onion, diced
- 3 large carrots, sliced
- 2 garlic cloves, minced
- 1/2 cup vegetable broth
- 1 15oz can coconut milk
- 2 tablespoons madras curry powder
- 1/4 teaspoon turmeric
- 1 teaspoon ume vinegar
- 1/2 teaspoon chili flakes
- 2.5 cups chickpeas
- salt and pepper to taste
- 2 slices of galangal (or ginger -slightly different flavor)
- 1 stick of lemongrass (optional)
Directions:
Preheat oven to 350F. Line a baking sheet with parchment paper and place the butternut squash on the sheet. Season with salt and pepper and bake for 25-30 minutes until fork soft. (Do this while you prepare the stew).
In a medium heavy bottom soup pot heat the oil over medium-high heat. Add the onions and saute for 5-7 minutes until they are softened. Stir in the carrots and cook for 5 more minutes. Add the garlic and cook for 1 minute.
Add in the remaining ingredients; stir to combine. Bring to a simmer and cook for 10 minutes. Stir in the squash and cook for 5-10 more minutes. Season with salt and pepper to taste.
Great looking recipe. Thanks for sharing. My grandkids are “new” vegitarians – working towards vegans. And its hard for me to find recipes for them. With recipes like this, they may convert this old grammy!!!
Thanks for sharing
Vicky