If there’s one thing I don’t get tired of, it’s cooking. So, considering we’re all stuck inside for the foreseeable future, if you’re not a good cook, I can’t think of a better time to learn. So far, we all have access to grocery stores, so make your list and make sure you get everything you need when you go – there’s no going back because you forgot something.
I usually don’t cook two full meals a day, but I have found myself doing just that with my kids home. I stocked up on pantry foods and freezer foods, not lunch meat or quick meals, so that means I’m cooking from scratch most of the time.
If you’re looking for plant based meals, but running out of ideas, this is one you want to try. I love the combination of butternut squash and chickpeas. They are both sturdy, so they hold up well in a curry and complement each other on flavor. They are also packed with nutrition – vitamin A, potassium, magnesium, fiber and so much more. Think of this as an excellent way to fill half your plate with veggies.
I’m pretty lucky that my kids love Indian flavors, and we had this amazing curry at a tapas restaurant in Seville, Spain last month, I knew I could recreate this. One of the revelations I had with the curry in Spain was that they did NOT peel the butternut squash. What? I know. My mind was blown because peeling the squash is just like a regular part of making squash and to see a professionally made curry with the peel on pretty much changed me forever.
After roasting the squash, it comes together super quick – but, if you buy cooked butternut squash, you could have this done in less than 30. Now, if you don’t have rice (because everyone bought ALL the rice), you can eat this with quinoa, or just plain. I also recommend making naan to go with it. Go with this naan recipe, it’s great and it works every time.
This is an easy sub out dish too. Use these substitutions if you need:
Rice –> Quinoa or Farro
Tomato Sauce –> Canned diced tomatoes
Butternut Squash –> Sweet potatoes
Coconut Milk –> Half and Half or Half Cream and Half Milk
I hope you try this. You could make it vegan by taking out the butter and using all olive oil, easy peasy.Print
1 cup uncooked basmati rice
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup chopped white or yellow onion
2 cloves garlic minced
1/2 teaspoon minced fresh ginger
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1, 15 ounce can chickpeas drained and rinsed
4 cups cooked butternut squash – roasting directions below roasted at home or frozen
1, 15 ounce can tomato sauce
1 cup light coconut milk
Cook rice according to package directions and set aside
In a large skillet over medium heat, add butter and olive oil
When butter melts, add onions and sauté for 3 minutes
Add garlic and ginger and sauté for an additional minute
Add salt, turmeric, cumin, coriander, black pepper, and red pepper flakes and stir
Add chickpeas, cooked squash, tomato sauce and coconut milk
Bring to a simmer and simmer for 5 minutes
Divide into 4 portions and serve with rice
Roasting Butternut Squash: Preheat oven to 425°F
Cut squash into 1/2″ cubes (you can leave the skin on, but remember to wash it first) – remove the seeds
Place squash on a baking sheet, drizzle with 2 tablespoons of canola oil and bake for 20 minutes or until soft
Make it vegan by taking out the butter