Hearty Vegetarian Creamy Curry (Vegan)

I hear many people say they don’t use winter squashes because they are so hard to peel. Use a spoon to remove the seeds, then use a good quality vegetable peeler to remove the skin… it’s super easy! You can use other vegetables for this recipe, I am always changing it depending of what I have at home. Get creative and enjoy! I hope you give it a try!

Ingredients

• 1 Tbsp olive oil
• 1/4 onion diced, you can also use red onion.
• 2 cloves of garlic minced
• 1/2 pepper diced
• 1 tsp grated ginger
• 1 Tbsp yellow curry paste
• 1 tsp turmeric
• 2-3 cups of cubed hearty vegetables like sweet potatoes, carrots, acorn or butternut squash, or other types of potatoes. You can also just stick to one type of vegetable like acorn or butternut squash.
• 2 cans of chickpeas (no salt added), rinsed and drained
• 1 cup low sodium vegetable broth
• 1 Tbsp low sodium soy sauce
• 1 cup unsweetened cashew milk
• Salt & pepper to taste
• 2-3 cups spinach or kale

Directions

1. Sauté onion and garlic in olive oil at medium-high heat for one minute or until aromatic.
2. Add pepper, curry paste, ginger, turmeric and sauté for a minute.
3. Add vegetables and sauté for a couple of minutes.
4. Add chickpeas, vegetable broth and soy sauce and mix well. Cook for a couple of minutes.
5. Add cashew milk, mix, and lower the heat to medium low. Cover and simmer for a few minutes until vegetables and chickpeas are tender.
6. Check for salt and pepper and add if necessary.
7. Turn off heat and add spinach. Mix until it wilts.
8. Serve with whole grain rice or by itself.

Enjoy!