Chickpea Vegetable Curry

Our lives have been a bit crazy lately because….. we bought a new house! Since we are also trying to sell our current home, I haven’t been able to cook as much as I would like. I was finally able to fully use my kitchen and decided to make my quick vegetable curry. This is a riff on a wonderful red curry recipe by Minimalist Baker that is simple, yet delicious. Perfect for fall weeknights, this version uses root vegetables and squash to create a hearty dish with leftovers to spare. It’s hard not to love!

Serves 4 | Vegetarian, Vegan adaptable, gluten free | Less than 45 minutes

  • 2 cups cooked white rice
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tbsp fresh ginger, minced
  • 1 medium yellow onion, diced
  • 2 cups yellow potatoes, diced small
  • 2 carrots, peeled and sliced (about 1 cup)
  • 1 delicata or acorn squash, peeeles and diced (about 1-1.5 cups)
  • 3/4 tsp sea salt
  • Black pepper
  • 1 tsp cumin
  • 1/2 tsp red pepper (optional depending on desired heat)
  • 1/2 tbsp honey (sub agave if vegan)
  • 4 oz red curry paste (we use Thai kitchen)
  • 1 15oz can petite diced tomatoes, low sodium
  • 1 cup vegetable broth
  • 1 15 oz can chickpeas, low sodium
  • 4 cups baby spinach
  • Chopped Cilantro for garnish

Heat the olive oil in a large skillet over medium-high heat. Add the garlic, ginger and onion and sauté for 1 minute until fragrant. Add the potatoes, carrots and squash and stir. Sauté for 2-3 minutes then add the salt, a few cracks of black pepper, cumin, red pepper (optional pending desired heat level), diced tomatoes, honey (or agave), curry paste and vegetable broth. Give it a good stir to combine well. Cover and bring to a boil, then turn the heat to low. Simmer for about 15-20 minutes until potatoes are starting to soften, but still have a bite.

Add the chickpeas and spinach and cover again, letting steam for 4-5 minutes. Uncover and stir well. If curry is thickened, turn off the heat. If the curry is still a bit thin, let simmer uncovered for an additional 2-3 minutes.

To serve, place 1/2 cup rice on a plate and top with 1 cup of curry. Sprinkle with cilantro.

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