Butternut Squash and Chickpea Malaysian Curry -

This is a great hearty dish for a cold night with so many beautiful spices and aromas! The list of ingredients is long, but well worth it! Serve over a bowl of basmati rice for a true heavenly dinner!

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  45min

Ingredients

  • 1 Tsp. Vegetable oil
  • 1 Onion, peeled and diced
  • 2 Cloves of Garlic, pressed
  • 1 Tbsp. Fresh Ginger, grated
  • 1 Stalk Lemongrass, ground (either using a mini blender or mortar and pestle)
  • 5 Kefir Lime Leaves
  • 2 Tsp. Ground Cumin Seeds
  • 2 Tsp. Ground Fennel Seeds
  • 1 Tsp. Ground Cardamom
  • 1 Tsp. Ground Coriander Seeds
  • 1 Tbsp. Curry Powder
  • 1 Fresh Chili Pepper, minced
  • 1/2 Cup Diced Tomatoes
  • 1 Carrot, roughly chopped
  • 1 Medium Butternut Squash, peeled and roughly chopped
  • 1 Can Chickpeas, drained and rinsed
  • 2 Tbsp. Tamarind Paste
  • 1 Tbsp. Palm Sugar
  • 2 cups Coconut Milk
  • Salt and Pepper to taste

Preparation

  1. In a medium sized pot over medium heat add the oil with the onion, ginger, garlic, lemongrass, chili, cumin, fennel, cardamom, coriander and curry. Sauté for 30 seconds. Add the diced tomatoes and sauté again for 1 minute.
  2. Add in all remaining ingredients and bring to a boil. Reduce heat to medium low and cook for about 40 minutes, stirring occasionally.


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