>Butternut Squash, Roasted Red Pepper and Chickpea Curry


This vegetable curry dish turned out to be amazing! So full of bursting flavors accented by the perfect spiciness. As for me I love my curries spicy, if you aren’t crazy about the offensive yet satisfying flavor of the habanero, just use the green chilies.

1 – 1/2 Yellow Onions

2 Green Chillies

3/4 can Coconut Milk

1 Large Roasted Red Pepper

2 Carrots Cut Into Cubes

1 Roasted Habanero

1/2 Can Chickpeas

1 Roasted Butternut Squash, Cubed

Toasted Shredded Coconut To Garnish

5 Tbsp Madras Curry Paste (I cheated with the store bought paste)

1 tsp Cumin, 1 tsp Singapore spice (optional), Salt, Pepper

1 Tsp Cilantro , Diced

     Roast squash at 420 degrees just till tender but still a little crunch  

     Cube the butternut squash into 3/4 inch cubes and sear the outsides in a saute pan with a touch of olive oil at medium-high heat till browned.  

     Sweat onions in saute pan on medium heat till translucent to release maximum flavor.  Cut carrots into sticks or cubes and add to pan.  

    Add curry paste, coconut milk, and spices. Stir. Add squash, roasted peppers, chili peppers and chickpeas. Garnish with cilantro and toasted coconut. 

     Smell it, eat it, love it.


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