Roasted Red Pepper and Squash Currymel60627May 20, 20221 min readIngredients1 cup of butternut, acorn, delicata or kabocha squash, peeled and cut2 bell peppers (or other sweet peppers or shishitos)2 garlic cloves1 Tbsp of olive oil1/2 medium onion, chopped1 pound of cherry tomatoes, chopped1 Tbsp of curry powder1 cup of coconut milk2 cups of cooked chickpeas1 cup of fresh chard, finely choppedPinch of cayenne pepperSalt to tasteDirectionsIn a small pot with water, cook squash for 10-15 minutes, or until tender. Set aside. Set the oven to 465 degrees F. Place the bell peppers on a tray, and roast for 30-40 minutes. The edges should be browned.After the peppers cool, remove the stem and seeds, and place into a food processor/blender with the cooked butternut squash and garlic.In a pot, sauté onions and tomatoes in olive oil for 1-2 minutes. Add curry powder and coconut milk.Stir and slowly add in the pepper & butternut squash puree.Add chickpeas and cook for 15 minutes.Finish off by adding salt to taste, cayenne pepper, and fresh greens. Enjoy with brown rice!Recipe and image adapted from: https://foodheavenmadeeasy.com/roasted-red-pepper-squash-curry/
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