Curried Delicata Squash & Chickpeas
Author -Yields: 4 -5 servings
Ingredients
- 2 teaspoons neutral vegetable oil such as refined avocado or grapeseed
- 1 small white or yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons fresh ginger minced (or 1 teaspoon dried, ground ginger)
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 3/4 teaspoon salt
- 1 small or medium sized delicata squash ends trimmed and cut into cubes (about 3/4")
- 1 1/2 cups cooked chickpeas 1 can, rinsed and drained
- 2 1/2 cups low sodium vegetable broth
- 5 ounces about 4 heaping cups baby spinach
- 1 tablespoon freshly squeezed lime juice
- Crushed red pepper flakes
- Cooked jasmine or basmati rice quinoa, millet, or another whole grain, for serving
- Vegan yogurt or cashew cream for serving (optional)
- Chopped cilantro for serving (optional)
Instructions
- Heat the oil over medium in a large, deep skillet. When the oil is shimmering, add the onion. Cook for 5 minutes, stirring occasionally, or until the onion is soft and clear. Add the garlic and ginger and cook for one more minute, stirring constantly (if the skillet is getting dry, you can add a tablespoon or two of water).
- Add the turmeric, curry, salt, delicata squash, chickpeas, and broth to the skillet. Bring the mixture to a rapid simmer, then reduce the heat to low. Cover the skillet and continue simmering for another 13-15 minutes, or until the delicata is tender. Add the spinach to the skillet and stir everything to help wilt it down. Re-cover the skillet and cook for another 3 minutes. Stir in the lime juice and crushed red pepper to taste. Serve with your favorite grain.
Notes
Leftovers will keep in an airtight container in the fridge for up to 5 days.