Recipes » Main Dish » Sweet Squash and Garbanzo Curry
T. Colin Campbell Center for Nutrition Studies

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

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.

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