Gluten-Free Vegetarian Delights: Chickpea and Butternut Curry (Vegan)
1-2 T oil
1 large onion, chopped
1-2 T minced fresh ginger or 1 T ginger powder
2-4 cloves garlic, minced
1 medium butternut or other flavorful winter squash, peeled and cut into small chunks OR 1 medium yam, prepared the same way
(1 red pepper or zucchini, chopped)
(1 c frozen peas)
(½ – 1 c leftover potatoes, in medium chunks)
1 15-oz can coconut milk (regular or reduced-fat)
1 15-oz can chickpeas (regular or reduced-sodium)
1 T tamari (wheat free soy sauce) OR salt to taste, if desired
½ c chopped fresh basil
2 T lime juice
Warm the oil and saute the onions over medium to low heat for about 10 minutes, stirring occasionally, then add garlic and ginger and cook for another 10 minutes. Add the squash or yam and a little water; cover and simmer until almost tender, then add the vegetables (I’ve given you a few suggestions), cook a few minutes more. Add coconut milk, chickpeas, tamari or salt if desired, and cook until heated through. At this point, you can set it aside or refrigerate to serve on another day. Just before serving stir in basil and lime juice. Serve over hot brown rice. Serves 4-6.
This is a very “forgiving” recipe; you can vary the amounts of just about every ingredient to suit your taste and the contents of your larder. I like mine gingery. Slow cooking makes the onion delicious. This recipe is tasty and satisfying, so it makes a great potluck dish that almost everyone can enjoy.
Deborah J. Ross has been writing science fiction and fantasy since 1982. Her recent publications include Hastur Lord, a Darkover novel with the late Marion Zimmer Bradley, and Jaydium, available in serialized chapters and ebook here on Book View Cafe.
Find my new and out-of-print books at Powell’s online.