This recipe from Chef Charity Morgan was introduced to us by CSA member Stephanie. The recipe calls for celery, but Stephanie swapped in carrots. Looks delicious!
- 1 Tablespoon of Avocado Oil *This is optional as you can skip this step for a NO-Oil recipe
- 1 Onion Diced Small
- 3 Celery Stalks/Ribs Diced Small
- 1 Butternut Squash peeled/ and cut into small cubes with the seeds removed
- 1 inch Ginger Minced
- 2 Garlic Cloves Minced
- 2 teaspoons Yellow Curry Powder
- 4 Cups Vegetable Broth
- 1 can Coconut Milk Unsweetened
- 3 Cups Cooked Chickpeas drained if using canned
- 2 Limes Juiced
- 2-3 Cups Chopped Spinach or Kale seriously do not measure LOL just grab 2-3 handfuls
- 1/2 Bunch of Cilantro Rough Chopped
- Pink Himalayan Salt to taste
- 1/2 teaspoon Red Pepper Flakes
Start with a very hot Dutch oven or deep soup pot. Add oil. Place onions, and celery in first, sauté for 2-3 minutes not medium to high heat, until onions become slightly translucent.
Then add in the butternut squash with a pinch of salt, allowing them to sauté for another 5 minutes. Then add the garlic, and ginger sautéing until the garlic becomes fragrant. I like to add the curry at this point and slightly toast my spices to open up those flavors. This should only take 20-30 seconds as you DO NOT want to burn the spices.
Quickly add your vegetable broth and coconut milk. Stir well. Toss in the chickpeas along with red peppers flakes. Allow the stew to simmer for 10-15 minutes to soften the butternut squash.
Then add lime juice, cilantro and spinach. *If you are using kale, add the kale in when you add the broth. Kale is more fibrous than spinach and takes longer to soften. Taste to check your seasoning… Add more salt or red pepper flakes if needed. Enjoy.