Squash, Spinach & Chick­pea Curry

with Turmeric Blend

Clean Eating - - MAINS -

with Turmeric Blend


6 tbsp ground turmeric (TRY: Sim­ply Or­ganic Turmeric)

4 tsp each ground co­rian­der and cumin

2 tsp each ground black pep­per and dry mus­tard 1 tsp ground cin­na­mon

½ tsp ground cayenne pep­per, or to taste 1 tbsp co­conut oil

1 small yel­low onion, chopped 4 cloves gar­lic

2 cups low-sodium veg­etable or chicken broth

2 cups peeled and cubed but­ter­nut squash or pump­kin

1 13.5-oz BPA-free can full-fat co­conut milk

1 15-oz BPA-free can chick­peas, drained and rinsed 2 cups baby spinach

1 cup frozen peas, thawed

½ cup fresh basil, chopped 1. In a small jar with a lid, com­bine turmeric, co­rian­der, cumin, black pep­per, mus­tard, cin­na­mon and cayenne. Shake to mix; set aside.

2. In a medium pot, heat oil. Add onions and sauté for 3 to 5 min­utes, un­til soft­ened. Add 2 to

3 tbsp turmeric mix­ture (re­serve re­main­ing spice mix­ture for an­other use) and gar­lic. Cook, stir­ring con­stantly, for 1 minute. Add broth and squash; bring to a boil, re­duce heat and sim­mer, partly cov­ered, for 10 min­utes, un­til squash is ten­der.

3. Trans­fer half of cooked squash to a blender, add co­conut milk and purée un­til smooth. Re­turn to pot and add chick­peas, spinach and peas; cook for 2 to 3 min­utes, un­til chick­peas and peas are heated through and spinach is wilted. Trans­fer to serv­ing bowls and top with basil.

PER SERV­ING (¼ of recipe): Calo­ries: 423, To­tal Fat: 27 g, Sat. Fat: 21 g, Mo­noun­sat­u­rated Fat: 2 g, Polyun­sat­u­rated Fat: 1 g, Carbs: 39 g, Fiber: 10 g, Sug­ars: 7 g, Pro­tein: 13 g, Sodium: 96 mg, Choles­terol: 0 mg

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