I LOVE CURRY
why do i ever eat anything that isn’t curry? this makes a big pot so if you don’t live with a hundred boys (like i do), you’ll be eating delicious curry for a few days!
cook some quinoa like normal
1 small butternut squash, quartered
5 scallions, white/light green parts separate from green parts, chopped
1 huge knob of ginger (4 tbsp), peeled and grated
3/4 head of garlic, peeled and grated
2 tsp cumin seeds
1 tbsp coriander seeds
1 tbsp tumeric
4 tbsp curry powder
3 tbsp chili paste
2 tsp salt
1 lime, zested and juiced
1 big tomato, diced
1 can coconut milk
1 can chickpeas, drained and rinsed
6 red potatoes, diced
1 bunch kale, leafy bits chopped up
1/4 c. nutritional yeast
1 c. water
a big handful of cilantro, chopped
Preheat oven to 400. Bake squash with a bit of oil for 30 minutes until mushy.
Heat oil in a big pot and put in ALL the spices. Grate your ginger and garlic into a big heap. Toss it in the spice oil mix after a few minutes with the white parts of the scallions. Add tomatoes. Stir it all around until your kitchen gets a bit garlicky. Stir potatoes and chickpeas around until they’re coated, and cook for a minute or two. Add water, kale, nutritional yeast and put lid on. Simmer for a good 20 minutes until the potatoes are almost cooked. Add coconut milk and scoop out squash flesh and mix it around. Cook for another little bit, add lime and zest. Garnish with cilantro and green parts of the scallion. Serve over quinoa!