the taste space

Chickpea & Kabocha Squash Lemongrass Curry

Posted in Mains (Vegetarian) by janet @ the taste space on March 11, 2014

Lemongrass, Chickpea and Kabocha Squash Coconut Curry

Recently, Rob and I have been flip-flopping. One weekend Rob is home alone. The next, I am home alone as Rob is out. Travelling separately. Although I probably received the brunt of the solo travels as I ventured to the cold Canadian winter alone. Rob, however, is travelling without me but visiting and meeting friends throughout the US.

This weekend, he also left me without a car. My bike gets me to and from work but on the weekends, the car brings me to groceries. Our loot is  too big to bring home on a bike. Oftentimes, Rob will also pick up random missing ingredients throughout the week… so I lost that convenience, too. Although, we planned for this: a double grocery haul last weekend. This week, I get to eat through the fridge and pantry. And tackle my languishing winter squashes.

I am sure I am not the only one with winter squashes on my counter (right?). It happens every year to me. Houston-time, included.

Winter squash may not still be on your radar but with the last winter blast, a warming stew is hard to turn down. (I am not playing with you, Houston does get cold. I had pants on last week).

I finally decided to tackle Hannah’s Chickpea and Pumpkin Lemongrass Curry. Unlike most curries, this one has NO CUMIN. Blasted! A bit more sweet with the kabocha squash which worked well with the aromatics like cardamom and coriander, but still tempered by ginger, mustard and chile with a luscious coconut-infused broth spiked with lemongrass.

Do you still have winter squashes looming around? Heck, it is still winter, right? I shouldn’t feel too guilty, right? :)

Lemongrass, Chickpea and Kabocha Squash Coconut Curry

This is my submission to Deb for this week’s Souper Sundays, Meatless Mondays for squash and to this month’s Spice Trail.

Better With Veggies

PS. The winner of High Protein Vegan is Miss Polkadot. Congratulations!

Chickpea & Kabocha Squash Lemongrass Curry
Adapted from Nigel Slater’s Tender, via Hannah

1 tbsp coconut oil
1 medium onion, chopped
4 cloves garlic, pressed
1 tbsp grated ginger
1 (large) stalk of lemongrass, trimmed and outer leaves and greens removed, then finely minced
2 tsp ground coriander
2 tsp ground turmeric
6 green cardamom pods, bashed
1/2 tsp Aleppo chile flakes, or to taste (not spicy, I would use more!)
750g kabocha squash, washed, seeded and chopped
1.5 cups cooked chickpeas, rinsed and drained if canned
1 cup vegetable stock
3/4 cup lite coconut milk
1 tbsp yellow mustard seeds
handful cilantro leaves

1. In a large pot over medium heat, heat oil. Add onions and saute for 5 minutes, sprinkling with salt and cooking until softened. Add garlic, ginger and lemongrass and cook another minute, until aromatic but not burning. Add the coriander, turmeric, cardamom pods and chile flakes and cook another 30 seconds until fragrant.

2. Add squash, chickpeas and vegetable stock. Raise heat to high and bring to a boil. Once boiling, cover, reduce heat to low and simmer until squash is cooked through, around 20-30 minutes. Stir in the coconut milk.

3. In a small frypan over medium heat, heat a smidgen more oil. Add the mustard seeds and cover. Wiggle the pan around so the seeds roll around and don’t burn. Once they start to pop, remove from heat and let settle (you don’t want them to jump out of your pan). Add to the curry and stir in a few chopped cilantro leaves.

4. Serve with rice and lime on the side, if desired.

Serves 4.

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30 Responses

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  1. Deena Kakaya said, on March 11, 2014 at 7:50 AM

    Janet I bet that hearty, nutritious and colourful dish smells great! Nice touch with the lemongrass x

  2. Laura said, on March 11, 2014 at 8:22 AM

    This looks really delicious – the perfect way to use my kabocha squash (which I’ve coincidentally never cooked before)!

    • janet @ the taste space said, on March 15, 2014 at 12:21 PM

      Oh, Laura. I think you will really like it if you enjoy more starchy vegetables. It is my favourite of the winter squashes but sometimes I am fooled and get a buttercup instead.. not as good at all. :(

  3. cheri savory spoon said, on March 11, 2014 at 10:31 AM

    What a great dish, love all those ingredients together.

  4. Bill said, on March 11, 2014 at 11:36 AM

    This looks like one to try. I will head over to the Asian grocery store. The trick will be not too give in to the buy a bunch of red bean pastries.

  5. Eileen said, on March 11, 2014 at 12:19 PM

    There is nothing wrong with having winter squash still around! It’s barely spring, and squash is delicious no matter what. This curry sounds easy and delicious–win win!

  6. Heather @ Better With Veggies said, on March 11, 2014 at 1:47 PM

    I love winter squash, I don’t see an end in sight. I tend to eat pumpkin year-round, who needs to follow rules?! :)

  7. coconutandberries said, on March 11, 2014 at 4:15 PM

    Janet stranded at home with no car! Well, at least you’ve got this beautiful curry to keep you company ;)
    Looks gorgeous. I haven’t made anything curry-esque for too long. So do you not like cumin then? I feel like I use it all the time. In fact I forgot to pick up more today as I just ran out…

  8. kitblue said, on March 11, 2014 at 4:50 PM

    I have spaghetti squash (maybe not for this recipe) and a butternut (my fav). There is still a good selection of squash at the market so I will be eating it for a while yet.

  9. Dannii @ Hungry Healthy Happy said, on March 12, 2014 at 10:52 AM

    All the flavours in this sounds delicious. I look forward to trying it.

  10. Johanna GGG said, on March 12, 2014 at 7:03 PM

    Sounds like rob left you with a challenge and you rose to meet it admirably – love the sound of the curry – I use cumin a lot but quite like to leave it out when I can – and never say no to pumpkin and chickpeas – favourites of mine

  11. Joanne said, on March 12, 2014 at 9:39 PM

    Winter squashes always seem to go bad on my counter! So I think I’m done for the season. But bookmarked for next year!

    • janet @ the taste space said, on March 15, 2014 at 12:19 PM

      Joanne, are you really done? I still remember when you posted winter squash recipes in the summer. Priceless. :)

  12. Kari @ bite-sized thoughts said, on March 13, 2014 at 2:25 AM

    No winter squashes here! But I almost wish I had one so I could make this :)

  13. […] Chickpea & Kabocha Squash Lemongrass Curry from The Taste Space […]

  14. Vanesther said, on March 13, 2014 at 5:53 AM

    This looks incredible – a wonderful entry for this month’s Spice Trail challenge. Thank you so much for sharing!

  15. Hannah said, on March 13, 2014 at 1:54 PM

    Oh gosh, that post is a blast from the past! Also, just once, just ONCE, I would like a car here in Toronto so that I could do a big shop rather than going by the store every two fricking days in the snow.

  16. Gabby @ the veggie nook said, on March 13, 2014 at 5:14 PM

    Of course I have squashes chilling out on my counter! I really must get around to using it…

    Poor you with no Rob or car- sad state of affairs ;)

  17. Bill said, on March 13, 2014 at 9:52 PM

    I made this tonight. It is not too difficult. The only tedious part was cutting the squash up. I have never cooked with Lemon Grass before so that was new. I knew it was tough and it was a little but I managed it. I did not mince it but got it small enough.
    The curry itself was rich and very, very tasty. There is a lot of flavor and it was balanced. Because of the squash, it was a rich, filling meal. My son didn’t eat it because he hates curry so he doesn’t count. My daughter and I loved it. She was very happy with the result and nothing is better than a placated type A 16 year old girl. My wife is out so I will get a later report but I assume she will like it. For as complex as the flavoring is, the prep was fun mostly. Cooking in the evening is relaxing to me when I have the time so this was good. As a fun aside, I took my son to the Asian grocery for the first time and we had a good time exploring. We even got a giant Korean pear for desert.
    Nice job, Janet. This was a real winner.

  18. […] The Taste Space shared Chickpea & Kabocha Squash Lemongrass Curry […]

  19. Deb in Hawaii said, on March 16, 2014 at 6:22 PM

    I love the lemongrass and all of the flavors in this (although I probably would have stuck the cumin in anyway). ;-) It looks hearty and perfect for the blustery cooler weather we are having this weekend. Thanks for sharing with Souper Sundays.

  20. […] sharing yet another winter squash recipe. In March. Because, yes, they are still on my counter and based on my last post with kabocha squash, still in your kitchens, too. Plus, this dish was too good to hide until next […]

  21. kimmythevegan said, on March 26, 2014 at 1:59 PM

    Oh I am seriously drooling right now – this sounds so good Janet! Lemongrass is such an awesome addition to this – it does not get enough playtime in my kitchen =)
    Glad you had the foresight to plan accordingly with groceries while you were carless. I used to get groceries by bike – it’s only 9km away by bike (nothing for you haha ;p), and try to put it all in my cute little bike basket. It worked for awhile, but it’s kinda tough.

  22. […] have a gorgeously fragrant curry next from Janet at The Taste Space. Her Chickpea & Kabocha Squash Lemongrass Curry (11) features sweet kabocha squash, flavoured with aromatics like cardamom and coriander, […]

  23. ediblethings said, on April 13, 2014 at 4:40 AM

    Oh this is lovely, I can almost taste it, sitting here at my computer. Winter squashes really do lend themselves to warming spices so well, don’t they?


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