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!