I’m always looking for recipes that gently introduce spicy flavors, so was delighted to see this (already vegan!) recipe in our July issue of Parents magazine.
Ingredients:
- 1 tablespoon olive oil
- 3 and 1/2 cups (3/4-inch) cubed butternut squash
- 1 medium onion, chopped
- 2 teaspoons curry powder
- 2 cups vegetable broth
- 1 (15-ounce) drained and rinsed can chickpeas
- 2 tablespoons red curry paste
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup canned coconut milk
- 2 cups packed baby spinach
- 2 cups cooked brown rice
- Plain non-dairy yogurt
- Lime wedges
- Heat the olive oil in a large saucepan over medium heat. Add the squash and onion; cook for 5 minutes, stirring frequently.
- Stir in the curry powder and cook for 30 seconds.
- Add the vegetable broth, chickpeas, curry paste, salt, and black pepper. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes.
- Stir in the coconut milk and spinach.
- Place 1/2 cup rice on each plate, and top with the curry. Add a dollop of yogurt and a spritz of lime juice if desired!
