Spicy Garbanzo and Butternut Squash Curry

As the year comes to a close and there are random amounts of stuff in my refrigerator. I have been pondering what to make, without the usual hodge-podge of veggies thrown together in a soup, pasta, or my usual stir fry. I will admit that I do make each of these things tasty, but I was looking for something a bit more lively and flavorful this time around. After looking over my vegetable dilemma I realized I had some onion I needed to make use of along with the bottom half of a butternut squash, and a couple of red potatoes. Not necessarily thrilling, but I really needed something out of the ordinary. photo 2-6

Then I remembered! I was looking at the blog from the Canal House just a couple of weeks ago. They send out a picture just about every day of what they make for their “lunch”. The picture that looked so appealing and stuck with me was a curry. Theirs was made with pumpkin and garbanzos. I love a good curry, and as far as I am concerned pumpkin is not much different than butternut squash. Do you see were I am going here? Curry was now what was for dinner!

I went into the kitchen and pulled together the butternut squash, onion, potatoes, and garbanzos. I also chopped the usual curry basics: some ginger, garlic, hot chilies, and garlic. I placed a pot on the stove and started layering my flavors and building my spices. (That is what I have learned that makes curries so enticing…it is all about the layering of flavors!) Once my ginger, chili, garlic, and onions sizzled away with lots of curry powder I added in the veggies and covered it all with some veggie broth. It all became fork tender and the liquid thickened and reduced a bit. In my opinion this dish was perfect. It was fiery, had a kick of spice, and awakened my senses beyond the basic holiday flavors I have been eating over the past couple of weeks. I personally think it was perfect, but that is just me. If you want to give this recipe a try might I warn you that it is spicy! You can always tone it down; but where is the fun in that? I think all the holiday season should be a lively as this dish. It might bring on more excitement to all who try it.

Spicy Butternut Squash and Garba
nzos Curry

Spicy Butternut Squash and Garbanzo Curry (feeds 4 - 6)

1/2 and onion chopped

4 cloves of garlic, chopped

1 tbsp of minced ginger

2 serrano chillies, chopped small

2 tbsp of Madras curry powder (or any favorite curry powder you may have)

3 tbsp of oil (peanut, vegetable, or coconut)

1 can of garbanzos, drained (15 oz)

3-4 red potatoes, chopped

5 cups chopped butternut squash (skin peeled and seeded)

vegetable broth, about 6 - 8 cups

Sea Salt to taste

plain yogurt for serving

lemon wedges for serving

Rice to serve with (jasmine or bastmatti), cooked

First, place a 6 quart pot over medium heat and warm through. Place your oil in the pan and warm through. To this add your curry powder and let it all sizzle together until the curry become fragrant and slightly toasted. To this add your onion and stir a bit until coated and sizzling. Add your ginger, chilies, and garlic and continually stir. You are looking for your onions to become translucent and the other spices to become fragrant.

Next; add your garbanzos, potatoes, and butternut squash. Stir it well until well coated with the oil and spice mixture. once your veggies are simmering and coated add your broth and bring t a simmer. Cover you pot and let it simmer over medium to low heat for about 30 minutes, stirring it frequently.

Then, once your veggies are tender with a fork you are just about done. Although, be sure to keep an eye on your liquid in the pan. you do not want it dry out and burn. If you feel it is getting to this point, feel free to add a bit of water if needed.

Finally, test your veggies an see if they are as tender as you would like. Once they are “done” to your liking, season it with sea salt to taste. Be sure to serve it while hot and over rice (if making). Along with lemon wedges and yogurt if you like. (The yogurt helps calm down the spiciness a bit.)