Curries are one of our go-to dishes, especially as the weather shifts from summer to fall. Enjoy this one adapted from Vikalinka.
1 Tbsp olive oil
1-2 onions, chopped
3 cloves garlic, chopped
2 tsp coriander seeds
3 cups winter squash, peeled & diced
1 can chickpeas, drained & rinsed
2 Tbsp curry paste, homemade or storebought
1 can coconut milk
2 cups water or broth
1 bunch kale, stems removed and chopped
1 carrot, diced
Sea salt & pepper, to taste
2 cups dry basmati rice, cooked according to directions
Heat the oil in a large and deep skillet or wok and then saute the onions, garlic, and coriander seeds over low heat until soft. Peel and chop your Honey Nut squash, so the diced pieces are similar to the chickpeas. If peeling is too much of a chore, wash the squash thoroughly and include the skin for a little extra fiber. Begin cooking your basmati rice, according to the package instructions, in a separate saucepan or rice cooker. Once the onions are translucent, add the curry paste and stir constantly for about 2 minutes. Then add in the squash, chickpeas, coconut milk, water/broth, carrot, salt & pepper, and allow the dish to reach a boil over higher heat, before returning it to a simmer at a lower heat. Cover and allow to simmer, stirring occasionally, for 35 minutes or so. Add more liquid if need be.
When the squash and carrots are soft, stir in the kale pieces and allow them to reach a vibrant green color, before removing from the heat and serving with your cooked basmati rice.