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.
For Anastassia Batsoula-Deuel, making pelmeni is more than just cooking—it’s a cherished family tradition. She grew up rolling out these hearty Russian dumplings alongside her mother and grandmother, filling the kitchen with warmth and conversation. Now, she hopes to pass the tradition on to her little one, sharing the joy of homemade comfort food, one bite at a time.
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CURRIED WINTER SQUASH STEW ...
CURRIED WINTER SQUASH STEW ...
