Sweet Squash and Garbanzo Curry
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
Ingredients
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
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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