Squash, cauliflower, and chickpea curry

December 08, 2010

Serves 4, with leftovers

1/4 cup vegetable oil 1 medium onion, chopped 3 cloves garlic, chopped 1 piece (1 inch) fresh ginger, chopped 2 tablespoons curry powder 1/2 cup chopped fresh cilantro 1 can (about 14 ounces) unsweetened coconut milk 2 cups water 1 butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/4-inch chunks 1 large cauliflower (about 2 pounds), cut into bite-size florets Salt and pepper, to taste 3/4 pound green beans, cut into 1-inch lengths 1 can (15 ounces) chickpeas and their liquid 2 cups brown basmati rice, cooked (to make 7 cups; set aside 2 cups for the stuffed cabbage)

1. In a large ovenproof casserole, heat the oil over medium heat. Add the onion and cook, stirring often, for 8 minutes or until softened. Add the garlic and ginger. Cook, stirring, 2 minutes more.

2. Stir in the curry powder and 1/4 cup cilantro. Cook, stirring, for 1 minute. Add the coconut milk and water. Bring to a boil, stirring often.

3. Add the butternut squash, cauliflower, salt, and pepper. Stir gently. Cover and simmer over medium heat for 10 minutes.

4. Add the green beans and chickpeas with their liquid. Cover and simmer 10 minutes more or until all the vegetables are tender. Taste for seasoning and add more salt and pepper, if you like. Set aside 5 cups of vegetables. Ladle the curry over brown rice. Sprinkle with the remaining 1/4 cup cilantro.

Lisa Zwirn

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