This simple, vegetarian green curry is healthy, delicious and has just the right amount of spices to warm your body up. It's mild and slightly sweet taste makes this a family favorite.
It's been so hard for me to be indoors, especially sitting at a computer lately. The weather has finally cooled down to the 60's in the mornings and evenings (still in the 90's during the day) here in Phoenix and this is the time of year most of us Zonies are active outdoors. Hiking, biking, going to the park and Fall baseball for the boys which has been taking up most of my evenings. So forgive my lack of posting more than once a week because if I'm not doing one of the aforementioned activities your sure to find me sitting on a patio somewhere sipping on a cup of coffee or a glass of wine.
I hope that doesn't get a big, virtual snowball thrown at me from my Canadian or East coast friends!
Green curry is one of my favorite tastes. It can not be compared to anything else out there and I forget how much I love it every time I have it again, which isn't often enough. It comes in a little jar found in the Asian section of most grocery stores and you only need a small spoonful added to broth or coconut milk to add a whole new dimension to your meal. Serve this creamy curry over Basmati or Jasmin rice for a simple weeknight dinner cozied up next to a fire.
TIME 60 MINUTES SERVES 6-8
1 tablespoon Oil
1 yellow onion, chopped
4 cloves Garlic, chopped
1 bunch Cilantro, chopped (stalks and leaves separated, reserve the stalks)
1 medium Butternut Squash, peeled and diced
1 can Chickpeas drained and rinsed
2 tablespoons Korma Paste or other Green Curry Paste (not cooking sauce)
1 can full fat Coconut Milk
2 cups Water
2 cups Baby Spinach
1/2 cup Frozen Peas
Salt to taste
2 cups Basmati Rice
Heat a tablespoon of oil in a large and deep pan and cook chopped onions, garlic and cilantro stalks over low heat for 10 minutes until soft.
Meanwhile peel your squash with a vegetable peeler and dice it into small pieces. When the onions are tender add the curry paste and cook for a minute or so stirring the whole time, then add your squash, chickpeas, coconut milk, water and a pinch of salt, bring it to a gentle boil, then turn the heat down to medium-low and simmer covered for 35-40 minutes. Stir it occasionally and add a few splashes of water if it gets too dry.
Cook your rice according to the package instructions.
Test the butternut squash, it should be fork tender by this point but not falling apart. Your curry should be thick so if it’s too runny, uncover and let the liquid cook down for a few more minutes. When you are satisfied with the consistency of the curry stir in peas, spinach and cilantro leaves, cover with a lid and take off the heat.
Serve with steaming hot basmati rice.
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