Butternut Squash Chickpea Curry

Hi guys! Our first blog recipe is here! Aunt Sheila wanted another way to use butternut squash, because like any other veggie, it can get boring, and no one likes boring! At the bottom of each recipe I will list the Pampered Chef products we used as well as credit the original recipe if it isn't ours. I will also link the recipe for the rice in another post as there are some tricks to getting rice just right!

Live a life of love and joy -

Mel and Shane

Highlights -

This dish is vegetarian!

We used 15 PC products

Recipe took about 45 minutes

Ingredients

• 1 1/2 tablespoons unrefined coconut oil

• 1 large onion, diced 

• 2 medium carrots, peeled and diced

• Kosher salt to taste 

• 4 cloves garlic, minced

• 2-inch piece ginger, grated or finely minced

• 1-2 Thai bird’s eye chili peppers, thinly sliced (only if you like spicy food, we used 2)

• 5 tablespoons red curry paste (we used 4 tbsp)

• 1 13.5 ounce can full-fat coconut milk - shake it up before you open it!

• 1 cup low-sodium vegetable broth (or water)

• 5 cups of peeled and chopped butternut squash (equivalent to a 3 1/2 pound squash) - microwave squash prior to cutting for about 3 mins to soften

• 2 1/2 tablespoons soy sauce

• 1 1/2 tablespoons coconut sugar (or pure maple syrup)

• 2 (15-ounce) cans of chickpeas, rinsed and drained 

• 4 cups baby spinach or baby kale 

• 1 tablespoon rice wine vinegar (or lime juice)

• Fresh cilantro (for garnish)

All of our ingredients ready to go!

That large serving bowl has sooo many uses!

Look how old our garlic press is! The cutting board is too, you can tell they get used all the time!

Beautiful progression of the veggies and spices as they caramelize and reduce. This part is so important to be patient with! So much of your flavor comes from this first step.

Pro tip - get an immersion blender! So much easier than trying to pour half of this hot mixture into another container!

Voila! delicious!

Directions

1. Heat a Dutch oven over medium-high heat. (Use can use the Rockcrok for this too, we just haven't gotten ours yet!) Add the coconut oil, and once shimmering, add the onions and carrots along with a pinch of kosher salt. Cook the vegetables for 7-8 minutes, or until they are very tender and lightly browned. 

2. Add the garlic, ginger, chili peppers (if using), and red curry paste, and cook for 2 minutes, stirring to coat the vegetables. You may need to add a tablespoon or two of water to prevent the mixture from drying out and burning. 

3. Pour in the coconut milk and vegetable broth, stirring with a spatula to scrape up any browned bits. (This is called deglazing the pan!) Then add the butternut squash, soy sauce, and coconut sugar (or maple syrup), stirring to combine. Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a simmer for 20 minutes, or until the squash is tender cooked through.  

4. Turn off the heat, and transfer half of the curry to a stand blender. Blend until the mixture is puréed and mostly smooth, then return it to the saucepan. We prefer to use an immersion blender as it is safer and uses less dishes!

5. Stir in the chickpeas and bring the curry to a gentle simmer. Once simmering, stir in the baby spinach. stirring until the greens have wilted. Turn off the heat, and stir in the rice wine vinegar (or lemon juice). Taste for seasonings, adding more salt as needed.

6. Plate with rice and garnish with cilantro.

7. Enjoy!

Pampered Chef Products used -

#1519 flexible cutting mat set

#2431 classic batter bowl

#1735 stainless mixing bowls

#2576 garlic press

#1129 microplane coarse grater

#1181 quick slice

#1071 vegetable peeler

#1023 large cutting board

#2225 measure all cup

#2257 measuring cup set

#1650 classic scraper

#100220 stoneware entertaining set

#2412 salt and pepper grinder

#1593 kitchen shears

#2759 smooth edge can opener

#100230 Rockcrok (could have used instead of Dutch oven)

#1577 5 inch Santoku knife

Original recipe from www.rainbowplantlife.com