Why We Like It
Absolutely one of our top favorite curry meals -- someone brought this amazing curry dish to an Eat REAL America event and we fell in love with it! We could make this weekly and not get tired of it -- the over-the-top flavors in this one pot dish will definitely make your taste buds happy! It is excellent all by itself, but feel free to serve with brown rice or your favorite whole grain.
Cook the Vegetables:
2 Tbsp olive oil
3 garlic cloves (finely diced, or 3/4 tsp garlic powder)
1 white onion (or yellow onion, chopped)
3 cups butternut squash (or sweet potato, cut into bite size pieces)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 cup carrots (chopped)
Add oil to a large pot over medium high heat. Add garlic and vegetables and cook for 5 minutes, stirring occasionally.
Add the Seasonings:
1 tsp turmeric
1 Tbsp curry powder
1 tsp ground cinnamon
1 tsp sea salt (or more to taste)
1/4 tsp black pepper
1/4 to 1/2 tsp cayenne red pepper
Add to a small bowl and stir to combine. Add to the pot with the vegetables stir and cook for one minute.
Add the Rest:
1 (15 oz) can chickpeas (no salt added, or garbanzo beans, rinsed and drained)
1/4 cup sliced almonds
1 zucchini (thinly sliced)
1 yellow summer squash (thinly sliced)
2 Tbsp raisins
1/4 tsp date sugar (or coconut sugar, or honey)
1/2 cup orange juice (juice from 2 large oranges)
1/2 cup vegetable broth (low sodium)
Add to the pot. Cover and continue to cook over medium low for 20 minutes.
Add the Kale:
1 cup kale (leaves cut from stems and chopped, stems discarded, OPTIONAL)
In the last 5 minutes of cooking time, add the kale and stir to combine. The kale will wilt down slightly.
Serve and Enjoy!
Serve with brown rice or your favorite whole grain if desired.
Nutrition Information for one serving (1 1/2 cups including kale)
- Calories: 240
- Fat: 9 g
- Saturated Fat: 1.1 g
- Total Carbohydrate: 34 g
- Cholesterol: 0 mg
- Fiber: 9.5 g
- Sugars: 13 g
- Protein: 9 g
- Sodium: 445 mg
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