This is an amazing curry!
Any type of curry will turn my head. I love the flavor of the coconut milk and curry paste combined along with the cilantro and spicy red pepper. Vegetable curries tend to be my favorite. Chicken or shrimp can be awesome in a curry too, but personally…..Who needs meat with all that flavor?
When I saw a delicious veggie curry pop up on Pinterest about a month ago, I pinned the recipe immediately. The curry recipe was created by a very nice food blog…..Vikalinka and very similar to this recipe. As usual….I changed the original recipe up a bit. I added another green veggie with the snow peas and some crushed red pepper. I also replaced the basmati rice with short grain brown rice. All three of those ingredients add nutrition to the recipe.
For those of you that might be afraid of coconut milk because of the high fat content, let me give you a few health benefits of coconut milk……
- Easy to digest and even helps heal damage done by IBS or Crohn’s disease.
- A great combination of fats and amino acids. Omega 3, 6 and 9…and protein in this milk is much better for our bodies than all other animal fat and most vegetable fats.
- Aids in lowering blood pressure because of high potassium content.
- Helps reduce inflammation in joints by controlling free radicals in our system.
- Contains phosphorus which you need, along with calcium for strong bones.
Along with the benefits of the coconut milk this curry adds another protein with the chickpeas and all the vitamins and nutrients from butternut squash, spinach and snow peas.
You can’t go wrong with this curry recipe if you want an amazingly nutritious meal that is full of flavor. It is very easy to prepare because you don’t have to roast the butternut squash ahead of time. The curry and rice is an awesome left over dish for lunch the next day too.
I hope you’ll give this recipe a try! Enjoy!
|Butternut Squash and Chickpea Curry with Brown Rice|| |
- 1 Tbsp. of coconut oil
- 1 yellow onion, chopped
- 4 cloves of garlic, crushed
- 3-4 cups of cooked short grain brown rice
- 1 medium butternut squash, seeds removed, peeled and chopped into 1 inch pieces
- 1 can of organic chick peas, drained and rinsed (I used Eden organic brand)
- 2 Tbsp. of green curry paste (I used Thai Kitchen brand)
- 1 can of coconut milk (Thai Kitchen brand also)
- 2 cups of filtered water
- 1 Tbsp. of organic brown sugar
- ¾ of a container of organic baby spinach
- 1 cup of organic snow peas, ends trimmed and cut in half
- 1 tsp. of crushed red pepper
- Real Salt or sea salt and cracked black pepper. Approximately ½ tsp. of each.
- Cook brown rice according to the package directions, either on the stove top or in a rice cooker then set aside.
- In a large saute pan, heat coconut oil over medium to high heat.
- Place onions in the pan and cook until softened slightly.
- Add garlic, and curry paste and stir to mix with onions.
- Add about 2 Tbsp. of the water and place the butternut squash into the pan and stir to coat with the other ingredients.
- Reduce heat and lay a piece of foil lightly over the pan, allowing butternut squash to steam. Cook, stirring often until has squash has softened but still a bit firm...adding 1-2 Tbsp. of water at a time as needed to prevent sticking.
- Add snow peas to pan as well as the chick peas, and stir to mix with other ingredients. Cook for approximately 3-5 minutes stirring often.
- Reduce heat to low and add coconut milk, the remaining water, brown sugar and crushed red pepper and stir well. Allow to simmer for 3 minutes.
- Add spinach and cilantro to the saute pan and toss lightly to coat with coconut milk mixture and other veggies.
- Add salt and pepper to taste and simmer on low for 5-8 minutes.
- Serve immediately over short grain brown rice.