Squash and Chickpea Vegan Curry

SQUASH AND CHICKPEA VEGAN CURRY

Recipe by Blythe Kingcroft

Cardamom
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This yellow-orange curry is slightly sweet in nature—because of the cinnamon, squash, and violet rice—and can be adjusted to accommodate your desired spice level. The acid in the tomatoes cuts the sweetness beautifully and the coconut milk (full fat for best results!) balances out any spice to create a rich, protein-packed vegan dinner.

INGREDIENTS

Turmeric
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  • 3 tbsp coconut oil
  • 3 cloves garlic, grated
  • 3 tbsp fresh ginger, grated
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp cardamom
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 large pinch chili flakes (or two, if you like a lot of heat!)
  • 1/2 tsp black pepper
  • 3/4 tsp salt
  • 1 large yellow onion, chopped fine
  • 14 oz diced tomatoes, strained
  • 2 cups diced butternut squash (raw)
  • 19oz can chichpeas, drained
  • 14 oz. coconut milk (full fat!) 
Ceylon Cinnamon
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Serve over a bowl of Violet Rice.

METHOD

1.     Following instructions on the package, begin cooking rice. Add a heaping ¼ tsp of salt to rice water. (Note: this rice is sticky and slightly sweet, which complements the curry’s natural sweetness well. If you prefer less sticky rice, use Level Ground’s Long-Grain Heirloom Rice.)

2.     Grate ginger and garlic. Set aside.

3.     Measure cumin, coriander, cardamom, turmeric, cinnamon, chili flakes, salt and pepper into one bowl. Mix. Set aside. This is your curry!

4.     Cut up onion into one-inch pieces, or smaller if preferred.

5.     Add coconut oil to your pan, and heat it over medium-high heat (6-7 on my oven).

6.     Add onion, grated ginger and garlic. Stir. After a few minutes, add spices. Keep stirring until onions are a little translucent and showing signs of sticking. When this happens, add ½ c. water. Cover and let it boil down, about 5-7 minutes. Your onions should be nice and soft, and evenly coated in the colour of the spice.

Black Pepper
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7.     Add butternut squash and enough water to cover onions and squash (approx. ¾ cup, maybe more). Cover, let boil down for 10 minutes at medium temp (approx 5 on my oven). Check halfway; you may need to add more water. After 10 minutes, check softness of squash with a fork. You should be able to pierce it easily by now.

8.     Rinse chickpeas. Add and stir gently. (At this point, your squash will be soft enough that vigorous stirring could turn it to mush.) Let sit 3-4 minutes.

9.     Strain diced tomatoes. Gently stir in tomatoes and coconut.

Violet Rice
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Coconut Oil
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10.  Cover and let sit 5 minutes. Taste. Want it spicier? Add more chili and/or pepper. Taste bland? Add more salt to bring out flavour. Want it sweeter? Add a bit of cinnamon. Go easy when adding spices at this stage, as a little can go a long way.

11.  Cover again and let sit for 5-10 more minutes, depending on how thick you like your curries. This will produce a good bowl curry: something between a soup and a stew, with enough liquid that a plate won’t do.

12.  Add cooked rice to bowls. Spoon generous amounts of curry on top. Top with pinch of flake salt, pinch of chilis, and a sprinkle of cinnamon. Enjoy!

(Thank you to our friend Blythe Kingcroft for the recipe & photos). 

Vegan Curry Recipe
Vegan Curry Recipe