winter squash and chickpea curry

winter squash and chickpea curry by ingarden

4 people, 50 minutes

You will need:

1 teaspoon olive oil

1 onion, chopped

2 cloves garlic, crushed

1 thumb-sized piece of ginger, minced

1 tablespoon of red curry paste 

4 tablespoons of tomato paste 

3 cup winter squash (acorn, butternut, pumpkin, etc), peeled and cubed

1 can of chickpea, drained and rinsed

2 cup vegetable broth 

½ cup coconut milk

¼ cup smooth nut or seed butter (e.g., peanut or almond butter)

1 teaspoon salt 

½ teaspoon red chili flakes 

¼ teaspoon white pepper 

2 lime, 1 for recipe & 1 for garnish 

1 seed pad of kale microgreens



Step one: Saute the onions in olive oil on medium heat in a deep-sided cooking pot until softened. Add the garlic and ginger to the onions, sauteing for a further 5-10 minutes, until softened and caramelized.

Step two: Add tomato paste, red curry paste, and dry spices. Stir until well combined. Add the winter squash and broth to the mixture, saute under medium heat for 5 minutes. Turn heat down so curry simmers. 

Step three: Once squash is tender (~10min) add the coconut milk, peanut butter, and garbanzo beans. Simmer for a further 5 minutes. Turn off heat and add the juice of 1 lime. Stir well. 

Step four: Garnish with a squeeze of lime juice and 1 seed pad of kale microgreens before serving. Enjoy! 

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