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