Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Butternut Squash and Chickpea Curry

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Butternut Squash and Chickpea Curry Empty Butternut Squash and Chickpea Curry

    Post by Lobo Fri 27 Jan 2017, 10:31 pm

    Butternut Squash and Chickpea Curry Img9l
    Butternut Squash and Chickpea Curry

    Prep Time: 15 minutes
    Cook Time: 240 minutes
    Servings: 8
    Even serious carnivores will find this hearty vegan curry delicious, especially when it is spooned over steamed rice and served with a dollop of tamarind chutney.


    Ingredients:


    • 3 cans (15 oz./470 g each) chickpeas, drained and rinsed
    • 1 butternut squash, 3 to 3 1⁄2 lb. (1.5 to 1.75 g), peeled, seeded and cut into 1⁄2-inch (12-mm) cubes
    • 1 large yellow onion, finely chopped
    • 4 garlic cloves, minced
    • 2 Tbs. peeled and grated fresh ginger
    • 4 tsp. ground coriander
    • 2 1⁄2 tsp. ground turmeric
    • 1⁄2 tsp. red pepper flakes (optional)
    • 3 cups (24 fl. oz./750 ml) coconut milk
    • 1 cup (8 fl. oz./250 ml) water
    • 1⁄4 cup (1⁄3 oz./10 g) chopped fresh cilantro, plus more for garnish (optional)
    • Kosher salt
    • Juice of 1 large lemon
    • Chopped green onion for garnish

    Directions:

    In a slow cooker, combine the chickpeas, squash, onion, garlic, ginger, coriander, turmeric, pepper flakes, coconut milk, water, cilantro and 1 tsp. salt. Stir to mix well. Cover and cook on low according to the manufacturer’s instructions until the squash is very tender, about 4 hours.

    Stir in the lemon juice. Taste and adjust the seasoning with salt if needed. Ladle into shallow bowls, garnish with cilantro and green onion, and serve immediately. Serves 8.

    Adapted from Williams-Sonoma Quick Slow Cooking, by Kim Laidlaw (Weldon Owen, 2014)
    • Back to top
      Current date/time is Sat 23 Nov 2024, 8:41 pm