Comply with . Squash and Chickpea Curry with Coconut Lime Rice By Recipe: Ingre…

By | October 6, 2021

Comply with vegan_recipes_only
Squash and Chickpea Curry with Coconut Lime Rice

By plantbased.traveler


1 small Kabocha Squash (~2 lbs peeled and chopped)
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 (reduce for much less intense taste/warmth)
half of tbsp turmeric
Salt to style
Contemporary 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. 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 to a boil. Cowl with a lid, and cook dinner till squash is fork tender. Stir sometimes, and if wanted add some extra water. Many of the liquid ought to be gone and squash ought to be fork tender after about 15-20 minutes. Stir in coconut milk and chickpeas, and simmer for a couple of extra minutes. Season to style with salt, and prime with lime juice and cilantro to choice.
Serve with rice and vegan naan, and revel in! 🌱

(Makes Four servings when served with rice and naan)

1 cup basmati rice
1 cup coconut water
Juice of 1 small lime
1/Four cup chopped cilantro
Salt to choice

1:1 rice to liquid ratio is for the immediate pot rice perform. Regulate measurements for a range prime model. Prepare dinner rinsed rice with coconut water and salt, then add lime juice and cilantro on the finish.