Everyone should eat vegetarian at least one night a week. It’s better for your heart, it’s “greener”, it shrinks your cancer risk, it’s easier and it’s cheaper. And, with recipes like this one, it can be just as delicious and satisfying as eating meat. This easy, hearty vegetarian stew is a one-pot meal that can be made ahead of the crazy dinner rush. The warm Indian spices with the hearty chickpeas and sweet squash are really a perfect combination. And, coconut rice always makes everything better. Enjoy!
Indian Chickpea Squash Stew
Serves: 6-8
Ingredients
- 1 Tbsp coconut oil or ghee
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-2 inch piece of ginger, peeled and minced
- 2 carrots, diced
- 2 cups butternut squash, cubed and peeled
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp salt
- 1-14.5 ounce can crushed tomatoes
- 1 cups vegetable stock
- 1-15 ounce can of chickpeas, drained and rinsed
- ½ cup coconut milk
- fresh ground pepper
- cilantro and yogurt for garnish
Instructions
- Heat oil or ghee in a heavy-bottomed saucepan over medium heat. When oil shimmers, add onion and cook until soft, about 5 minutes. Add garlic and garlic, cook for about 2 minutes and then add cumin, coriander, turmeric, curry powder and salt and pepper. Stir well until spices are aromatic.
- Add squash and carrots and stir to coat and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and coconut milk, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 15-20 minutes. Remove cover and let simmer another 10 minutes. Even longer if you like veggies really soft. Remove from heat and adjust seasonings if necessary.
- Serve over coconut rice garnished with cilantro and yogurt.
Coconut Rice
Serves: 6 servings
Ingredients
- 2 Cups basmati or jasmine rice
- 2 cups water
- 1½ cup coconut milk
- 2 tsp brown sugar
- 1 tsp salt
Instructions
- Rince rice well in a colander and put in a pot over medium heat.
- Add water, coconut milk, sugar, and salt and bring to a boil.
- Reduce heat to a simmer and cover.
- Cook for about 15-20 minutes until all liquid is absorbed.
Leave a Reply