#30: Squash Curry, Number One

30 - Come up with 12 healthy "go to" dinner recipes (1/12)

Just to clarify...when I say "come up with", I don't necessarily mean "invent"....just find and tweak! For this recipe I would recommend using a wok:Saute in canola oil with a touch of sesame oil for 3-4 mins:
4 green onions, diced

4 cloves garlic finely chopped or pressed

6 fresh whole kaffir lime leaves

2 Tbsp. fresh grated ginger

Add:

2-3 Tbsp. red curry paste (I prefer 3)

1 can coconut milk

4-5 cups squash cut in large chunks (butternut or mexican squash)

1/2 can water (basically enough water to just cover squash)

Mix gently so that the curry unclumps. Cook on high for about 15 mins or until squash is nearly done.

Add:

One bunch of fresh basil leaves, chopped to desired size (I like very finely chopped)
2 Tbsp. brown sugar

2 large handfuls of fresh baby spinach

Mix gently until all spinach is wilted

Add:

1 -14oz can chick peas, drained and rinsed

squeeze in juice of 1 lime

chopped cilantro (optional)

*Be sure to salt as you go to your taste

Mix for about 5 mins, pick out the kaffir lime leaves and serve on rice (I like to use basmati rice).