I've had this love-hate relationship with curry lately. I made a new vegetarian version of it a few weeks ago and it turned out great. I then made it again about a week ago and it was horrible. So, I went back to the drawing board.
I wanted to keep this version of curry somewhere between summer and fall with flavors and vegetables blending over from both seasons. So, I decided to use fresh green peas and spinach as an ode to summer, while the butternut squash was my fall inspiration.
This curry is full of flavor, but not very spicy if you ask me. The sweetness of the peas and butternut squash naturally tone down the spicy kick of the curry. So, if you're not one for hot and spicy things, this curry is right up your alley!
One of my favorite things about this dish is that it hardly takes any time at all to put together with flavors that seem like the would otherwise take hours to accomplish. And it's definitely a meal-in-a-bowl, meaning you won't have to serve it with any sides as it's already 'all inclusive' in it's self.
If you're wanting less spice, try using less curry paste. If you're wanting more spice, try adding some Sriracha over the top!
I served my curry over basmati rice. It's pretty common knowledge that champagne can only be considered authentic if it comes from the Champagne region of France. Otherwise, it is “sparkling wine.” Similarly, basmati rice can only come from the foothills of the Himalayas. Otherwise, it is not truly authentic.
While many brands may label themselves as “Basmati Rice,” Royal® Basmati Rice is the real deal. Royal Basmati Rice is committed to sourcing ingredients from the country of origin. It's affordable and easily accessible in most grocery stores. The rice is fluffy, not sticky, has a distinctly delicious nutty flavor and is aged for a minimum of 12 months.
Chickpea, Butternut Squash & Green Pea Curry
Servings: 4 • Size: About 1 Cup Curry + Spinach & Rice • Calories: 375.4 • Fat: 10.9 g • Carb: 58.2 g • Fiber: 9.2 g • Protein: 9.4 g • Sugar: 2.5 g • Sodium: 1089.9 mg
1 1/2 C. Cubed Butternut Squash
1 Onion, Chopped (I used half red and half white.)
3 Garlic Cloves, Minced
1 (4 oz.) Jar Red Curry Paste
1 (13.5 Oz.) Can Light Coconut Milk
1 (14.5 Oz.) Can Garbanzo Beans, Drained & Rinsed
1/2 C. Green Peas, Fresh or Frozen
4 C. Fresh Baby Spinach
1/2 C. Dry Basmati Rice (I used Royal® Basmati Rice)
Salt & Pepper to Taste
Lightly coat the inside of a large skillet with non-stick spray and add in the squash, onion and garlic to cook over medium to medium-high heat until the veggies are tender; about 5-10 minutes.
Add in the curry paste, coconut milk, chickpeas and green peas.
Cook and reduce the curry down, stirring occasionally.
While the curry is reducing, cook the basmati rice according to package directions.
Once the rice and the curry are done, start your plating.
Place about 1/3 cup of the rice into the bottom of a bowl.
Top the rice with about a cup of the fresh spinach.
Spoon about 1 to 1 1/2 cup of the hot curry over the spinach, allowing the spinach to wilt slightly.
Enjoy right away!