Coconut Curry Chickpea and Squash Stew
Four cans from the pantry, one squash from the market, thirty minutes on the stove. This is what the shelf in section one is for.
It is creamy, a little sweet from the squash, and warm without being hot. It also reheats better than it cooks, which makes it a good Sunday pot for a busy week.
Serves 4 generously
Ingredients
- 1 medium butternut or delicata squash, peeled and cut in 1-inch cubes, about 4 cups
- 2 tablespoons olive oil or coconut oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated, or 1 teaspoon dried
- 2 tablespoons curry powder
- 1 can (14.5 oz) diced tomatoes with juice
- 1 can (13.5 oz) full-fat coconut milk
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup water or broth
- 1 teaspoon salt, plus more to taste
- Juice of half a lime, and a handful of cilantro if you have it
Method
- Heat the oil in a large pot over medium. Add the onion and a pinch of salt and cook 5 minutes, until soft and translucent.
- Add garlic, ginger, and curry powder. Stir constantly for one minute. The spices need hot oil to open up, and they burn fast, so do not walk away.
- Add the squash, tomatoes with their juice, coconut milk, water, and salt. Stir and bring to a simmer.
- Cover and simmer 15 to 18 minutes, until a fork slides into the squash with no resistance.
- Add the chickpeas and simmer uncovered 5 more minutes, until everything is heated through and the stew has thickened.
- Off the heat, squeeze in the lime and scatter the cilantro. Taste for salt.
Notes
- Serve over rice, or with bread, or in a bowl on its own.
