{Recipe} Chickpea-Butternut Squash Curry

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.

{Recipe}: Sesame Tofu Scramble

On Saturday I made a big brunch for the Hubz and my parents. We had a variety of items on the menu including a sesame tofu scramble, inspired by one of my favorite breakfast spots in Burlington Magnoila Bistro. Magnolia’s sesame tofu scram includes carrots, asparagus, onions and garlic blended together with sesame oil and seeds. Neil always adds avocado to his, perfect addition, so I also added it to my version and it was delicious.

Sesame Tofu Scramble

Ingredients

  • 1 tablespoon canola oil
  • 1 block extra firm tofu, crumbled
  • 1 small onion, diced
  • 5 button mushrooms, sliced
  • 3 garlic cloves, minced
  • 2-3 tablespoons tamari
  • 1 teaspoon sesame oil
  • 2 cups baby spinach
  • 1 avocado, sliced
  • 1 tablespoon sesame seeds
  • Salt and pepper to taste (I like to use white pepper)
Directions:
In heat the oil in a medium saute pan over medium-high heat and add the onion and mushrooms; cook 5-7 minutes until soft.  Stir in the tofu and garlic and cook for 2 minutes.  Mix in the tamari and sesame oil and saute for 5 minutes.  Add in the baby spinach and saute until wilted.  Add in the avocado and sesame seeds and saute for 2-3 minutes.  Taste and season with salt and pepper if necessary.