This healthy and flavourful dish is easy to prepare. Gently sauté butternut squash with almond flour, ginger, spices, coconut milk and chickpeas to create an irresistible meal. It’s a delicious curry served with rice and naan for a dinner that will please your palate.
Ингредиенты
- 4 cups (600 g) butternut squash, peeled, seeded and cut into large dice (1 squash, about 2 lb/900 g)
- 1 onion, cut into large dice
- ¼ cup (60 ml) vegetable oil
- ½ cup (65 g) ground almonds
- ¾ cup (180 ml) hot water
- 3 garlic cloves, chopped
- 2 tbsp fresh ginger, chopped
- 2 tbsp (30 ml) tomato paste
- 1 ½ tsp garam masala
- ½ tsp ground cumin
- ¼ tsp turmeric
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1 can (14 oz/398 ml) coconut milk
- Cilantro leaves, for serving
Инструкция
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, coat the squash and onion with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 20 minutes or until the vegetables are tender.
- Meanwhile, in a bowl, combine the ground almonds with ¼ cup (60 ml) of the hot water to form a moist paste. Set aside.
- In a large, deep skillet over medium heat, soften the garlic and ginger in the remaining oil. Add the tomato paste and spices. Cook for 2 minutes while stirring. Add the remaining water and mix well.
- Add the almond paste mixture, chickpeas and coconut milk to the skillet. Mix well. Bring to a boil. Simmer for 10 minutes or until the sauce has thickened. Season with salt and pepper.
- Add the squash and onion to the skillet. Mix well. Add more water to thin out the sauce as needed. Adjust the seasoning.
- Serve the curry in shallow bowls. Sprinkle with cilantro leaves. Serve with basmati rice and warm naan bread, if desired.
