
Basil Salt: A Simple, Stunning Finishing Touch
Jump to Recipe Every summer, our basil grows in vibrant, fragrant abundance at Katchkie Farm. One of our favorite ways to preserve it is also
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.
Jump to Recipe Every summer, our basil grows in vibrant, fragrant abundance at Katchkie Farm. One of our favorite ways to preserve it is also
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CURRIED WINTER SQUASH STEW ...
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