Noticed one of my butternut squash in storage was looking a bit strange at the stem end. Upon close inspection, the stem broke off to reveal a squash borer, I was so disgusted at the sight I squashed the critter and missed a photo op moment, ah well. Glad I discovered the problem before much damage to the squash. As you can see from the photo at right, I only needed to cut off a thin slice from the stem end.
The squash has been sitting on my kitchen counter for a couple of days. Kept looking at it and trying to decide what to make. As luck would have it, my blogging friend, Eva of Kitchen Inspiration posted a Chickpea and Potato Curry recipe in which she mentioned she might substitute butternut squash for the potato next time around.
Bingo! Here is my inspiration. Thanks Eva.
Do hop over to Kitchen Inspiration for more inspirations. You will think Eva lives in her kitchen but she has a full time job. Wondered how she manages to do it all?
I did not have canned chickpeas but I have chickpeas sprouts in the freezer. I also did not have garam masala so I added a bit more curry powder. No chili pepper, used Asian chili sauce instead. Liked the result very much. My finished dish was “soupy” compared to Eva’s. I served the curry over rice accompanied by a salad.
Chickpeas Sprouts & Butternut Squash Curry
Adapted from Chickpea and Potato Curry by Eva of Kitchen Inspiration. Click here for Eva’s recipe.
Ingredients: (Serves 4)
• 1 cup diced onion (next time I will make thin lengthwise slices)
• 2 cloves garlic, minced
• 1 inch piece fresh ginger, grated finely with a microplane (use less if you are not fond of too much ginger or take a few slices from your ginger wine, if you made it, and remove ginger slices after cooking)
• ¼ – 1 teaspoon Asian chili sauce or to taste (used ¼ tsp, like chili but it does not like me)
• ½ teaspoon salt
• 1 tablespoon oil
• 1½ – 2 tablespoons mild curry powder/paste or to taste (use as much or as little as you like or leave out if you are not a curry person, this recipe is very forgiving)
• 2 cups water (will use broth when I make this dish again)
• 1½ lbs butternut squash, peeled and cut into about ½ inch cubes
• 2 cup chickpeas sprouts (or 1 19-ounce canned chickpeas, drained and rinsed)
• ¼ cup roughly chopped fresh cilantro
1. In a large deep skillet, add oil, onion and salt. Cooked over medium-low heat until onion starts to brown, 8-10 minutes. Add garlic and ginger and cook another 5 minutes or until onion is carmelized.
2. Stir in curry powder and chili sauce, cook for 30 second.
(When I make this again, at this point, I will remove the skillet’s content, add 1 TBS oil and sauté the squash for a few minutes or until lightly browned, return removed content and continue with recipe)
3. Add 2 cups of the water (or broth) and mix well.
4. Add butternut squash; cover and cook, stirring occasionally for about 1o minutes or until squash is partially cooked.
5. Add chickpeas sprouts (if frozen, no need to thaw) and cook for 5 – 10 minutes or until squash is tender adding more water/broth to achieve desired consistency.
NOTE: I served the finished dish over a medley of cooked rice I had in the fridge and a green salad on the side.
My rice medley consisted of: medium grain brown rice, black glutinous rice and brown glutinous rice.
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