Trying out the new style

{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.