Recipe: Coconut Curry

coconut curry

I was SO fascinated by all the ingredients you mentioned you would like recipes for during last weeks giveaway! I will do my best to address each and everyone one! A few of them are ingredients I don’t use much or ever (pomegranate molasses?) and a few of them are ingredients I use all the time! Todays recipe includes a number of different ingredients that were mentioned: chickpeas, squash, coconut milk. Hopefully you like it!

This is a super easy one dish meal: vegetarian, high fibre, easy to make, versatile, curry dish. I feel like most recipes involving butternut squash end up being curryish. I do have this recipe as well in case you aren’t a big fan of the curry taste. But this can be as mild or spicy as you like! Some flavors just go so nicely together.

Coconut Curry

Serves about 4

2 cups of cooked chickpeas (approx)

1 medium butternut squash

1 cup coconut milk

1 tbs tandoori masala spices(or curry powder)

4 cups swiss chard, spine cut out and coarsely chopped

1/2 cup chopped almonds

2 tomatoes chopped

sea salt to taste

Directions:

Cut squash in half and remove seeds. Microwave for about 7 minutes until starting to soften. Remove skin of squash and chop squash into 1 inch cubes. In a large pot, combine all ingredients and simmer for about 30 mins or until you want to eat(I think mine simmered for about an hour!) Easy, healthy and delicious!

Follow

Get every new post delivered to your Inbox.

Join 91 other followers