Winter Squash & Chickpea Coconut Curry

Serves 4

1 medium winter squash, peeled, seeded, diced into about 1 ½ inch pieces. I used a red kabocha squash but any firm-fleshed variety such as butternut, kuri, pumpkin, or hubbard would work well
¼ cup olive oil
1 medium onion, peeled, sliced in half length-wise and then thinly sliced
4 cloves garlic, peeled and sliced
2 Tb minced ginger
2 cups Napa cabbage, chopped
1 4-oz jar green Thai curry paste
1 15-oz can chickpeas, drained
1 15-oz can diced tomatoes
1 13-oz can coconut milk
3 cups fresh spinach
1 Tb red pepper flakes
Juice of 2 limes
½ bunch cilantro, chopped
Optional: Serve over brown rice

In a medium to large pot of lightly salted boiling water, cook the squash until it is just tender, about five or six minutes. Diced squash cooks surprisingly fast. Drain and set aside.

In a large skillet, sauté the onion and garlic, stirring often, until softened, about 8 minutes. Add a little more oil and the ginger. Sauté briefly and add the Napa cabbage. Cook for a couple of minutes more until the cabbage wilts slightly. Stir in the green curry paste and toss well to evenly distribute it. Add the diced tomatoes and the chickpeas, and allow to simmer for about 6 minutes. Add the coconut milk, simmer for a few minutes, add the cooked squash, stir, and then add the spinach and sauté gently until it wilts. Add the pepper flakes and the lime juice. Cook for a couple of minutes more. Stir in the cilantro. Serve by itself or over brown rice.

Winter Squash & Chickpea Coconut Curry

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