Squash Curry Recipe

Name: Squash Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 30 mL (2 tbsp) canola oil; 1 onion, chopped; 2 cloves garlic, minced; 30 mL (2 tbsp) ginger, grated; 1 bag (750 g) frozen cubed squash; 20 mL (4 tsp) curry powder; 5 mL (1 tsp) salt; 1 mL (1/4 tsp) pepper; 45 mL (3 tbsp) tomato paste; 375 mL (1 1/2 cups) vegetable broth; 250 mL (1 cup) canned chickpeas, rinsed and drained; 60 mL (1/4 cup) raisins; 60 mL (1/4 cup) slivered almonds; 60 mL (1/4 cup) cilantro; 2 bags Basmati Rice

Ingredients

30 mL (2 tbsp) canola oil
1 onion, chopped
2 cloves garlic, minced
30 mL (2 tbsp) ginger, grated
1 bag (750 g) frozen cubed squash
20 mL (4 tsp) curry powder
5 mL (1 tsp) salt
1 mL (1/4 tsp) pepper
45 mL (3 tbsp) tomato paste
375 mL (1 1/2 cups) vegetable broth
250 mL (1 cup) canned chickpeas, rinsed and drained
60 mL (1/4 cup) raisins
60 mL (1/4 cup) slivered almonds
60 mL (1/4 cup) cilantro
2 bags Basmati Rice

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 4 servings

Instructions

In a large pot, heat oil over medium heat.
Sauté onion, garlic and ginger for 2 minutes or until onion is translucent.
Add squash, curry powder, salt and pepper and cook for 1 minute.
Add tomato paste and cook for an additional 2 to 3 minutes.
Add broth, cover and simmer gently until squash is tender and sauce is slightly thickened, 10 to 12 minutes.
Stir in chickpeas and cook until heated through, 2 to 3 minutes.
Top each bowl with raisins, almonds and cilantro and serve with basmati rice.