Squash and Chickpea Curry with Coconut Lime Rice.
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Pic by plantbased.traveler
1 small Kabocha Squash (~2 lbs peeled and chopped)
2 cups chickpeas, cooked and rinsed
1 small sweet onion
1 thumb piece sized ginger, finely minced
3-4 garlic cloves, minced
1 tbsp coconut oil
1 can coconut milk
1 heaping tbsp tomato paste
3 cups of water (or vegetable broth)
2 tbsp garam masala (scale back for less intense flavor/heat)
1/2 tbsp turmeric
Salt to taste
Fresh lime juice and cilantro
Peel squash and cut it into large bite size chunks. Finely dice onion, and mince garlic and ginger.
Heat up coconut oil, and sauté onion, garlic, and ginger for a few minutes until fragrant. Add garam masala and turmeric powder and stir for a minute, then repeat the same step with the tomato paste.
Add chopped squash and water, and bring to a boil. Cover with a lid, and cook until squash is fork tender. Stir occasionally, and if needed add some more water. Most of the liquid should be gone and squash should be fork tender after about 15-20 minutes. Stir in coconut milk and chickpeas, and simmer for a few more minutes. Season to taste with salt, and top with lime juice and cilantro to preference.
Serve with rice and vegan naan, and enjoy! 🌱
(Makes 4 servings when served with rice and naan)
1 cup basmati rice
1 cup coconut water
Juice of 1 small lime
1/4 cup chopped cilantro
Salt to preference
1:1 rice to liquid ratio is for the instant pot rice function. Adjust measurements for a stove top version. Cook rinsed rice with coconut water and salt, then add lime juice and cilantro at the end.