I have no idea how long it’s been since I last blogged. A lifetime, I’m sure!! Last summer, I quit my job and took a giant leap of faith and decided to go to nursing school!! I could not be happier with my choice. I love everything about it – even though it’s a LOT of work (and I mean a LOT), I am a very happy girl!!
I started school in August and I’ll be honest – I didn’t cook much at all. We ate lots of tacos and spaghetti and, well, that’s just the way things have to be sometimes!! This semester started last week and I am so far, very pleased with my schedule. I have class on Mondays and Fridays. I go to the hospital for clinicals on Tuesdays and am completely off Wednesday and Thursday. That’s a huge improvement from last year!! This means, too, that I can get some cooking in. I could not be happier and my family seems to like it too Hopefully I can keep it up!
So that brings me to today’s recipe. I had a part of a butternut squash I needed to use up. I have been craving curry. It’s Monday (Meatless Monday!) and VOILA this dish wash born. There’s a little chopping, but once you get moving, it’s not too hard. One note – you really do need to cut the squash in bigger cubes otherwise you’ll have mush.
You won’t get any fancy pictures on this one (sorry!) because lord only knows where my camera and my light box and all that jazz are. Here’s the view from my iPad, though! I love technology in the kitchen!
Butternut Vegetable Curry
Yield: 4-6 servings
Source: Amy’s original (1messychef.com)
2 Tbsp canola oil
5 Tbsp Thai red curry paste
1 medium onion, thinly sliced
1 small butternut squash, peeled, seeds removed, chopped
2 large carrots, chopped
15 oz can chickpeas, drained and rinsed
1/2 tsp kosher salt
1/3 cup chopped cilantro
3/4 cup water
14 oz can coconut milk
6 oz bag of baby spinach
1. Slice the onion into thin slices. Chop the carrots into 1/2″ thick coins. If the carrots are especially large, cut them in half horizontally and then cut into 1/2″ half moons. I didn’t peel them because I’m lazy, but if you feel like you want to, go nuts!
2. Peel the butternut squash, slice in half horizontally. Remove the seeds with a spoon. Cut off the neck portion of the squash and cut that into fat strips. You want to make yourself 1/2″ wide half moons with the neck. Do the same with the body of the squash except make those half moons a little bit fatter (about 3/4″ wide). If figuring all that out is too stressful for you, just make decent size chunks and keep rolling.
3. Heat the oil in a large skillet or pot over medium high heat. Add the curry paste and stir until combined and fragrant. Add the onions and sautee 2-3 minutes or until they start to get soft. Add the squash and stir until covered with the curry paste. Stir in the carrots, chickpeas and salt.
4. Add the coconut milk and the water to the pan and stir until well combined. Bring to a boil and then lower the heat to a simmer. Cover the pan and let it cook for 10 minutes.
5. Uncover the pan, stir in the cilantro. Let cook for 20 more minutes, uncovered, until the squash and carrots are fork-tender but not mushy.
6. Add the spinach to the pan (you might need to add half the bag, let it wilt, then add the other half) and stir until it’s wilted. Let cook 3-4 more minutes.
I served this over jasmine rice. It serves 4-6, depending on your appetite! If you serve it at 6 servings, my trusty recipe calculator on My Fitness Pal tells me you will end up having a dish (not counting the rice) that’s 290 calories, 28g carbs, 7g fiber, 10g protein, and 16g fat.