CURRIED WINTER SQUASH STEW

INGREDIENTS

PROCEDURE

  • 4 cups butternut squash, cut into 1-inch cubes

  • 4 stalks celery, cut into 1- inch pieces

  • 1 bunch green kale, washed and sliced thin

  • 1 medium onion, diced

  • 4 tbsp ginger, grated

  • 1 bunch cilantro leaves & stems, washed and roughly chopped

  • 2 cloves garlic, sliced thin

  • 1 can (12 oz) chickpeas, strained and rinsed

  • 2 tbsp tomato paste

  • 1 can (8 oz) unsweetened coconut milk

  • 3 tbsp curry powder

  • 4 tbsp fresh lime juice

  • ¼ cup olive oil or coconut oil

  • In a medium-sized pot, heat olive or coconut oil. Add sliced garlic and toast until golden. Add onions and celery and cook for 4 minutes.

  • Add curry powder and cook for one minute. Add tomato paste and cook for 2 more minutes, stirring well to prevent burning.

  • Add butternut squash, chickpeas and enough water to cover by one inch. Season with salt to taste and bring to a simmer.

  • Simmer until the squash is tender. Add coconut milk, kale, ginger, lime juice and cilantro. Bring back to a simmer for a few more minutes.

  • Taste for seasoning and serve when ready.

  •  

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