Butternut Squash and Chickpea Curry

This quick and simple but intensely flavorful bowl is my current lunch favorite. And the recipe welcomes substitution for whatever vegetables and protein I have on hand. It’s really about the base flavors that carry the other elements along.

Here we have warm curry spice blended with tomato, onion and ginger– a slight twang of tamari, and a drizzle of maple syrup sweetness, rounded out by a smooth, creamy coconut finish. It’s comfort in a bowl.

And right now…

comfort is everything.

Butternut Squash and Chickpea Curry

Adapted from a recipe by Isa Chandra Moskowitz

Ingredients:

  • 1 ½ cups Onion, thinly sliced
  • 1 ½ teaspoons Coconut oil
  • 1 teaspoon fresh Garlic, Minced
  • 1 ½ teaspoons fresh Ginger, minced
  • 1 tablespoon Curry powder
  • pinch Crushed red pepper (optional)
  • 1 ½ cups Vegetable broth
  • 1 tablespoon Tamari
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Tomato paste
  • 1 cup Garbanzo beans
  • 1 cup Butternut squash, cubed
  • ½ cup Coconut milk
  • Spinach leaves, fresh (optional)
  • 2 tablespoons Cilantro, chopped fine (optional)

Method:

1.Saute onion in coconut oil until translucent. Add aromatics and saute about 30 seconds. Add all liquids, except coconut milk and bring to boil.
2.Reduce heat to low, cover and let simmer for about 15 minutes. Add squash and chickpeas to heat through. Add coconut milk and warm until heated. Finish with chopped spinach and garnish with cilantro if desired.

 

 

Indian Lentil Salad with Curry Vinaigrette

plate

Where I am getting my lean, mean protein lately? Why lentils, of course! These friendly little legumes pack 18 grams of protein per cup. Here is a delicious way to prepare them!
Indian Lentil Salad with Curry Vinaigrette
from The Curry Book by Nancie McDermott
Ingredients
  • 2 tbsp. olive oil (or water)
  • ½ cup celery, finely chopped
  • ½ cup carrot, finely chopped
  • ½ cup onion, finely chopped
  • 1 tbsp. finely minced garlic
  • 1 tbsp. finely minced ginger
  • 1 cup brown lentils
  • 1 bay leaf
  • 2 cups water
  • 1 tsp. Salt
  • 2 scallions
  • 2 tbsp. cilantro, chopped
  • ¼ cup curry vinaigrette (recipe follows)
Method:
Saute celery, onion, carrot, garlic, and ginger in oil (or water) until soft (about 10 minutes). Stir in lentils, water, bay leaf and salt. Bring to a boil, then cover and simmer over low heat until lentils are tender, but still whole.
cook
cooked
Remove the lentils from the heat, draining any excess water if necessary. Set aside and allow to cool slightly, about 15 minutes. Meanwhile, make the dressing.
chopped
Curry Vinaigrette
  • ½ cup olive oil (see note below)
  • ¼ cup red wine vinegar
  • 2 tbsp. shallots
  • 1 jalapeno pepper, seeded and chopped
  • 1 tsp. minced garlic
  • 1 tbsp. curry powder
  • 1 tbsp. brown sugar
  • ½ tsp. black pepper
Method: Whisk together the vinegar, spices and sugar. Slowly stream in the olive oil while whisking constantly. When oil and vinegar are well incorporated, whisk in the shallots, jalapeño and garlic.
mis
While still warm, toss the lentils with 1/4 cup dressing and garnish with cilantro and scallions. Can be served warm or cold. Yield: about 4 servings.
Note:  If you are cutting back on oil, feel free to substitute water for some of the oil. The dressing will still taste great.