Squash and Chick­pea Curry

Truro Daily News - - Food - Serves 6 In­gre­di­ents: 1/3 cup 75 ml Al­monds, sliv­ered 2 tbsp 30 ml Canola oil ½ cup 125 ml Onion, chopped 2 cloves Gar­lic, minced 1½ tbsp 22 ml Gin­ger, fresh, minced

2 tbsp 30 ml Curry pow­der

6 cups 1500 ml But­ter­nut squash, peeled, diced

¼ tsp 1 ml Pep­per

3 tbsp 45 ml Tomato paste 1½ cups 375 ml Chicken broth, sodium re­duced

1 cup 250 ml Wa­ter

1½ cups 375 ml Chick­peas, drained and rinsed

½ cup 125 ml Raisins

2 tbsp 30 ml Cilantro, fresh, chopped Direc­tions:

Toast al­monds in a dry fry­ing pan un­til start to turn golden brown. Set aside.

Heat oil in a tall saucepan. Add onion, gar­lic and gin­ger. Cook un­til the onion is soft­ened. Stir in the curry pow­der and cook for 1 minute.

Stir in the squash, pep­per and tomato paste un­til coated with curry mix­ture.

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