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Roasted Red Pepper & Squash Curry
Servings: 6
Ingredients
  • 1 cup of butternut squash, peeled and cut
  • 2 red bell peppers
  • 2 garlic cloves
  • 1 tablespoon of olive oil
  • 1/2 medium onion, chopped
  • 1 medium tomato, chopped
  • 1 tablespoon of curry powder
  • 1 cup of coconut milk
  • 2 cups of cooked chickpeas
  • 1 cup of fresh spinach, finely chopped
  • Pinch of cayenne pepper
  • Salt to taste
Instructions
  1. In a small pot with water, cook butternut squash for 10-15 minutes or until tender. Set aside.

  2. Set the oven to 465F. Place the 2 red peppers on a tray, and roast for 30-40 minutes. The edges should be browned.

  3. After the peppers cool, remove the stem and seeds, and place into a food processer/blender with the cooked butternut squash and garlic.
  4. In a pot, sauté onions and tomato in olive oil for 1-2 minutes. Add curry to the mix, and then add in the coconut milk.
  5. Stir and slowly add in the pepper & butternut squash puree.
  6. Add chickpeas, and cook for 15 minutes.
  7. Finish off by adding salt to taste, cayenne pepper, and fresh spinach. Enjoy with brown rice!
Recipe Notes

You can enjoy this with a side of rice, greens or pita bread. Note that you can also throw the butternut squash in the oven along with the red peppers, if you prefer to roast vs boil them. Enjoy!