I adapted this recipe from Choosing Chia’s slow cooker recipe on pumpkin curry. You could use a slow cooker, but it you are me that would mean finding it in my basement. And if you know me, you know that my basement is a nightmare so that’s out. Plus I have no time for a slow cooker in life. I used butternut squash because I had it chopped up already. Feel free to substitute it with pumpkin if you prefer.
· 2 Tablespoons of canola oil
· ½ of a mediumish size onion chopped (I used red because I was out of yellow; yellow might be better)
· 4 minced garlic cloves
· 1 ¼ cup of vegetable broth
· 1 can of full-fat coconut milk
· 1 Tablespoon red curry paste (it’s not spicy I swear)
· 1 ½ Tablespoons of coconut aminos (you could use soy sauce; I only avoid it due to allergies)
· 1 Tablespoon organic sugar
· 2 cups or so of largely chopped up butternut squash
· 4 semi slim sweet potatoes chopped up into bite size
· 1 can of chickpeas, rinsed and drained
· 1 cup of chopped collard greens (side bar here: if you really hate collard greens lets discuss why? Were you traumatized by a collard green early in life? Okay, if the answer is yes sub it out for spinach.
· ¾ cup coarsely chopped roasted peanuts
· 1 cup of loosely chopped cilantro
· Basmati rice – make according to package directions
· Heat the oil in a medium size stock pot and sauté the onions until soft on medium-low for about 4 minutes. Add in the garlic and sauté another few minutes.
· Add in the vegetable broth, coconut milk, red curry paste, coconut aminos, and sugar. Let the flavors come together, cooking on medium for a few minutes.
· Add in the butternut squash, potatoes, and chickpeas. Bring the mixture to a boil and let boil for about 10 minutes or until the vegetables are soft.
· Lower the heat to medium and add in the collard greens, cooking for a few minutes until wilted down.
· Remove from heat and stir in the cilantro and peanuts.
· Serve over the basmati rice.
Enjoy! This was SO good and easy to make.