Tuesday, October 13, 2020

Chickpea-Butternut Squash Curry

1 package diced butternut squash

2 Tab. butter or margarine

2 tea. brown sugar

2 tea. honey

2 Tbsp olive oil

1 med yellow onion, diced

2 cloves garlic, minced

2-15 oz. cans chick peas, drained

1-20 oz. can tomato sauce

1 cup water

1 Tbsp curry powder

1/2 bunch fresh cilantro

Put butternut squash, butter, brown sugar and honey into a large pot. Cook, stirring constantly over medium heat for a few minutes for about 3-5  minutes. Add onion, garlic and olive oil. Cook another 3-5 minutes or until onion is softened. Drain the canned chick peas and add to the pot. Also add the tomato sauce, water and curry powder. Stir the pot until everything is evenly mixed. Bring the mixture up to a simmer over medium heat. While the chick peas are simmering, rinse the cilantro and pull the leaves from the stems. Roughly chop the leaves and add them to the pot. Give everything a stir and continue to simmer until the sauce has reduced to a thick consistency; about 20 minutes total. Stir the pot every few minutes to prevent the sauce from burning and sticking to the bottom.

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