1 Tbsp of vegetable oil
2 cloves of garlic minced
1 thumbsized ginger minced
1 diced onion
3 Tbsp of good curry powder mix
1/2 can of coconut milk
1/4 cup of cashew butter (almond or hazelnut butter is also good)
1 can of chickpeas
2 cups of diced butternut squash
2 cups of diced sweet potato
2 cups of vegetable stock
1/4 cup of chopped cilantro
Heat up oil in dutch oven.
Cook garlic, ginger and onions for about 2 minutes.
Add curry powder and continue cooking for 1-2 minutes until you can smell the curry
Add squash, sweet potato, chickpeas. Mix and cook for 1 minute
Add coconut milk, cashew butter and stock, making sure to scrape up any bits on the bottom of pan. Stir in about half of the cilantro.
Bring to boil, then simmer with lid on for 20 minutes
Spoon over bowls of rice, garnish with remaining cilantro.
I saw this recipe posted on my favourite messageboard and just had to try it. I wasn’t disappointed. You can make it as spicy or mild as you like by adjusting the amount of curry. My family and I are wimps when it comes to spicy food, so I only put in about half the amount suggested above. I also used yams instead of sweet potatoes, because I like them better. Tony and I liked this meal, but the boys weren’t too thrilled about it, which surprised me because both of them used to love yams and butternut squash as babies. Maybe they didn’t like the spices, although there’s nothing in this they haven’t had before. I should really stop trying to figure out why my kids don’t like things because I suspect most of the time there is no real answer. In any case, Cole was very adamant that I should eat my meal even though he wouldn’t eat his. He kept telling me to eat my baseballs, which is what he called the chickpeas. He may be picky but at least he’s entertaining.