Name: Sweet Squash and Garbanzo Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 can (15 oz.) chick peas, drained and rinsed; 1 cup squash, cut into small pieces (kabocha, butternut etc.); 1 carrot, grated; 1 zucchini, grated; 1 can (15 oz.) diced tomatoes or 4 fresh tomatoes diced; 3 Tbsp raisins; 2 cups baby spinach; 1 tsp garam masala or curry powder; 1-2 gloves garlic, diced; 1 tsp ground ginger; 1 tsp ground cumin; 1½ tsp turmeric; 1 tsp maple syrup (optional); ½ cup vegetable broth

Recipes » Main Dish » Sweet Squash and Garbanzo Curry

By Emma Strutt

(7)

Ingredients like garbanzo beans and squash make this a budget friendly dish. This curry also makes a good base if you need to clean out your fridge – I’ll often add cauliflower, broccoli, kale, bell peppers or anything else I need to use up. The flavors also get better as it sits, so I tend to enjoy this even more the day after I make it.

Prep: 5 mins Cook: 15 mins Total: 20 mins Yield: 2 servings

Gluten Free Nut Free Soy Free

Ingredients

1 can (15 oz.) chick peas, drained and rinsed
1 cup squash, cut into small pieces (kabocha, butternut etc.)
1 carrot, grated
1 zucchini, grated
1 can (15 oz.) diced tomatoes or 4 fresh tomatoes diced
3 Tbsp raisins
2 cups baby spinach
1 tsp garam masala or curry powder
1-2 gloves garlic, diced
1 tsp ground ginger
1 tsp ground cumin
1½ tsp turmeric
1 tsp maple syrup (optional)
½ cup vegetable broth

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Add garlic, ginger and spices with a little broth to your pot and combine over medium heat.
2. Add carrot, zucchini and squash and stir until well mixed.
3. Add can of tomato/fresh tomatoes, stock, raisins and garbanzo beans. Cover and simmer for 7-10 minutes (or until vegetables are soft), stirring occasionally.
4. Add maple syrup and spinach about 2 minutes before taking pot off heat – stir well.
5. Serve with quinoa or brown rice.
6. If possible store in fridge overnight to let flavors infuse.