Butternut Squash Chickpea Curry

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.

In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

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Serves: Serves 4

INGREDIENTS
1 tbsp coconut oil
1 large butternut squash, peeled and diced (about 1kg | 2.2lb)
1 large onion, finely chopped
1 red cherry pepper, seeded and finely chopped
2 cloves garlic, minced
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1-1/2 cups (360ml) cup water
1 tbsp garam masala
1 tsp salt (I use Himalayan salt)
½ tsp ground white pepper
½ tsp paprika
½ tsp spicy curry powder
¼ tsp cayenne pepper
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1- 15oz can chick peas, drained and rinsed (or about 2 cups cooked chick peas)
2 medium tomatoes, diced
½ cup fresh cilantro, chopped
1 cup (240ml) full fat coconut milk
The juice of 1 lime

INSTRUCTIONS

Melt the coconut oil in a saute pan saute pan set over medium heat. Add the onion, garlic and pepper, cook it until softened and slightly colored, about 2 minutes.

Add the squash and stir to coat, then add the spices and water, stir well and bring to a simmer, then cover and for about 10 minutes, or until the squash is fork tender but still has a bit of a bite to it.
Add the chick peas, chopped tomato and cilantro and stir to combine, then throw in the coconut milk and lime juice. Give the curry one final stir and then cover and kill the heat.

Let rest for 5 minutes to allow the sauce to thicken; serve over couscous or basmati rice, garnished with additional cilantro and coconut milk, if desired.

From thehealthyfoodie.com