It has been snowing for about 24 hours and it’s been lovely. We haven’t had real snow for weeks. As much as I’ll dread slick roads tomorrow morning, tonight I am enjoying being inside looking at the Christmas tree twinkling in the background as I edit photos and dream about the unhealthy Holiday treats I’m yearning to make.
But there’s always healthy curries to off-set the decadent treats filled with cream and chocolate and nuts. I’m resisting the urge to run into the kitchen and make a batch of English Toffee, an irresistible favorite of mine.
I received a banana squash in my CSA share this week. I feel sort of boring most of the time when it comes to squash because I always have it curried or with kale. But I can’t help it–it’s tastes so good. Banana squash is about like every other winter squash, so if you don’t have banana squash on hand, use any of the other varieties and it will be perfect.
Can I confess something? I ate this for breakfast and lunch, and so did my husband. We’ve had a busy, hectic couple of days and it’s been awhile since I made something nourishing and filling. We both ladled up big bowls and dug in, warm spoonful after spoonful filling our hungry bellies with veggie-filled goodness.
And then I ate a handful of white chocolate chips and my husband has a spoonful of cookie butter. Just to keep things in balance. :)
- 1 Tbsp. canola oil
- 1 onion, diced
- 2-3 garlic cloves, finely minced
- 2-3 tsp. curry powder
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground ginger (or 1 Tbsp. freshly grated)
- 1-2 tsp. salt (start with less and add more to taste)
- 1 can light coconut milk plus 1 can of water
- 3 cups banana squash, peeled, seeds removed and cut into ½"cubes
- 1-2 cups chickpeas
- 2 cups cubed potatoes
- 1 bunch (about 6-8) kale leaves, stems removed, chopped
- About 4-5 cups hot, cooked rice
- Heat the oil in a large pan over medium-high heat. Add the onion and cook until it starts to soften. Add the garlic and cook a little longer, until fragrant.
- Add the curry powder, cinnamon, cumin, coriander and ginger. Cook for about 30 seconds. Add the salt and coconut milk, followed by the squash and chickpeas.
- Lower heat and simmer for 10 minutes. Add the potatoes and continue cooking until all of the vegetables are tender.
- Add the kale last and simmer a few more minutes. Taste and adjust any seasonings, particularly the salt, if needed.
- Ladle over hot, cooked rice and serve.
Vegan Banana Squash Coconut Curry