{SQUASH AND CHICKPEA CURRY}
1 tbsp vegetable oil
1 onion, diced
2 cloves garlic, minced
1 tbsp minced gingerroot
3 tbsp mild curry paste
2 cups cubed peeled butternut squash
2 cups diced peeled potato
1 can (19 oz/540 ml) chickpeas, drained and
rinsed
1 can light coconut milk
1 cup vegetable broth
¼ cup natural cashew butter or peanut butter
¼ tsp salt
2 cups packed shredded Swiss chard
1 cup frozen peas
2 tbsp chopped fresh coriander or 1 tsp dried
coriander
In Dutch oven, heat oil over medium heat; fry
onion, garlic and ginger, stirring occasionally, until softened, about 7
minutes. Add curry paste; cook,
stirring, until fragrant, about 1 minute.
Add squash, potato ad chickpeas; stir to
coat. Add coconut milk, broth, cashew
butter and salt; bring to boil. Cover
and simmer, stirring occasionally, until vegetables are tender, about 30
minutes.
Gently stir in Swiss chard and peas; cook,
stirring, until Swiss chard is wilted, about 5 minutes. Sprinkle with coriander.
Makes 6 to 8 servings.
PER EACH SERVING: about 217 cal, 6 g pro, 8 g total fat (3 g
sat. fat), 32 g carb, 5 g fiber, o mg chol, 543 mg sodium, 4% calcium, 11%
iron, 50% vit A, 23% vit C, 25% folate.
Slow Cooker Method: In slow cooker, combine squash, potato and
chickpeas. In large skillet, heat oil
over medium heat; fry onion, garlic and ginger, stirring occasionally, until
onion is golden, about 7 minutes. Add
curry paste; cook, stirring, until fragrant, about 1 minute. Add to slow cooker. Add coconut mild and broth to slow cooker;
stir in cashew butter and salt. Cover
and cook on low until vegetables are tender, about 4 hours. Stir in Swiss chard and peas. Cover and cook
on high until Swiss chard is wilted, about 15 minutes. Sprinkle with coriander.
