Fall Vegetable Curry
Teddy Keller
“A vegan friendly family favorite!”
Ingredients
- 4 cups chopped butternut squash
- 4 Tbsp olive oil, divided
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 Tbsp grated fresh ginger
- 1 Tbsp curry powder
- ½ Tbsp garam masala
- ½ Tbsp ground cumin
- 1/2 tsp turmeric
- 3.5 ounce can full-fat coconut milk
- 1/2 cup vegetable broth
- 15 ounce can chickpeas, drained and rinsed
- 2 cups baby spinach or chopped kale
- 1 Tbsp low sodium soy sauce or tamari for gluten free
- 1 Tbsp granulated sugar or maple syrup
- 1 Tbsp fresh lime juice
- salt + pepper, to taste
- 4 c cooked rice, for serving
Directions
- Preheat the oven to 400 degrees F and grease a large baking sheet with olive oil (or line with parchment paper).
- Add the chopped butternut squash, drizzle with a few tablespoons of olive oil, sprinkle with salt and pepper, and bake for 30-45 minutes, until golden and browned in spots.
- While the squash roasts, prepare the curry.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes, until translucent.
- Now add the garlic and ginger to the pan and cook, stirring frequently for about 2 minutes.
- Stir in the curry powder, garam masala, cumin, and turmeric. Pour in the coconut milk, broth and chickpeas and stir to combine.
- Bring to a boil, then lower heat so the mixture is simmering but not boiling hard. Cover and let it simmer for 10-15 minutes, until the squash has finished baking.
- Stir in the soy sauce, sugar, lime juice, and salt and pepper to taste. Now stir in the roasted butternut squash and baby spinach. Let the spinach wilt for a minute or two, then remove from heat.
- Serve with cooked rice and enjoy!