Name: Butternut Chickpea Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1/2 Tablespoon grass-fed butter (such as Kerrygold) or avocado oil; 2 bay leaves; 1 teaspoon ground cumin; 1 teaspoon ground coriander; a generous pinch of cinnamon; 1-inch knob of ginger root, peeled and grated; 3 – 5 cloves of garlic, peeled and finely chopped; 1 medium onion, peeled and chopped; About 4 oz. baby bella mushrooms, sliced; 1 cup seeded sliced bell peppers or mini sweet peppers; 2 cups butternut squash, peeled and cubed into 1/2 inch cubes; 1 pint home-canned tomatoes (or 1 15-oz. can); 2 Tablespoons red Thai curry paste; 1 15-oz. can of chickpeas (garbanzo beans), drained, or 1 1/2 – 2 cups cooked chickpeas; 1/2 Tablespoon honey; Finely chopped hot peppers or cayenne, to taste; To garnish: fresh cilantro (or basil or parsley) leaves, chopped cashews or peanuts

Ingredients

Scale

1/2 Tablespoon grass-fed butter (such as Kerrygold) or avocado oil
2 bay leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
a generous pinch of cinnamon
1-inch knob of ginger root, peeled and grated
3 – 5 cloves of garlic, peeled and finely chopped
1 medium onion, peeled and chopped
About 4 oz. baby bella mushrooms, sliced
1 cup seeded sliced bell peppers or mini sweet peppers
2 cups butternut squash, peeled and cubed into 1/2 inch cubes
1 pint home-canned tomatoes (or 1 15-oz. can)
2 Tablespoons red Thai curry paste
1 15-oz. can of chickpeas (garbanzo beans), drained, or 1 1/2 – 2 cups cooked chickpeas
1/2 Tablespoon honey
Finely chopped hot peppers or cayenne, to taste
To garnish: fresh cilantro (or basil or parsley) leaves, chopped cashews or peanuts

Instructions

Heat the butter or oil over medium heat in a large wok or saute pan. Add the bay leaves, cumin, coriander and cinnamon and cook for a few minutes, stirring, until the spices are fragrant.
Add the ginger, garlic and onion and cook until the onion is soft and translucent. Stir in the mushrooms and peppers, cover and cook for several more minutes until they are tender, stirring occasionally.
Next, stir in the tomatoes, curry paste, chickpeas and honey. Cover, reduce heat to a simmer and cook for about 20 – 30 minutes or so, stirring occasionally, until the squash is tender but not falling apart.
For a little kick, stir in finely chopped hot peppers or some cayenne until the dish is spiced to your liking.
Serve alone or with cooked brown basmati rice or quinoa. Garnish with fresh cilantro, basil and/or parsley and chopped cashews or peanuts. Enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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