Comply with veganrecipesvalley
Okay I gained’t lie. Immediately is a kind of days the place I both wish to cozy up in mattress all day and look forward to the solar to return again out…or make a giant bowl of scrumptious, warming of consolation meals like this Squash and Chickpea Currry. (For sure, meals all the time wins lol). I hope you’re having a great begin into the brand new week!
1 small squash of voice, about 2 lbs peeled and chopped (I used Kabocha)
2 cups chickpeas, cooked and rinsed
1 small candy onion
1 thumb piece sized ginger, finely minced
3-Four garlic cloves, minced
1 tbsp coconut oil
1 can coconut milk
1 heaping tbsp tomato paste
Three cups of water (or vegetable broth)
2 tbsp garam masala (cut back for much less intense taste/warmth)
half of tbsp turmeric
Salt to style
Recent lime juice and cilantro
Peel squash and minimize it into massive chew measurement chunks. Finely cube onion, and mince garlic and ginger.
Warmth up coconut oil, and sauté onion, garlic, and ginger for a couple of minutes till aromatic. Then add garam masala and turmeric powder and stir for a minute, then repeat the identical step with the tomato paste.
Add chopped squash and water, and convey every thing to a boil. Cowl with a lid, and cook dinner till squash is fork tender. Stir often, and if wanted add some extra water. Many of the liquid ought to be gone and squash fork tender after about 15-20 minutes. Stir in coconut milk and chickpeas.
Simmer for just a few extra minutes, then season to style with salt.
High with lime juice and cilantro to choice, and serve with rice and vegan naan. Take pleasure in!
(Makes Four servings when served with rice and naan)