This is a one pot miracle-so tasty but pretty simple to do. This recipe came from the need of using up the large number of acorn squash I’ve had in my yard this summer. Canned chickpeas are used with the acorn squash but you can most definitely use dry ones. For that, soak the chickpeas overnight. For me, this was a quick, easy and bursting-with-flavor dish, absolutely lip smacking with some rice @sarchakra
PREP TIME: 15 mins
COOK TIME: 20 mins
YIELDS: Serves 5
- Acorn squash 3 cups, cut into cubes with skin on
- Chickpeas 1 can
- Peanut oil 3 tbsp, divided
- Red onion 1, chopped
- Ginger 1 tbsp, grated
- Garlic 3 cloves, grated
- Turmeric 2 tsp
- Paprika 2 tsp
- Tomato paste 1 tbsp
- Red curry paste 2 tbsp
- Peanut butter 2 tbsp
- Coconut powder 2 tbsp
- Coconut slices 2 tbsp
- Tomato 1, chopped
- Coriander powder 1 tbsp
- Juice of ½ a lime
- Crushed roasted peanuts 3 tbsp
- Basil 2 tbsp chopped plus for garnish
- Cilantro 1 tbsp plus for garnish
- In 1 tbsp oil sauté coconut slices till golden. Set aside.
- Heat 2 tbsp oil. Sauté onions. Let it turn translucent. Add cubed acorn squash. Add ginger and garlic paste and sauté for a minute or so.
- Move the squash to the side and add tomato paste and red curry paste into the oil. Sauté till the paste melts into the oil. Add coriander powder, salt, turmeric, red chili powder and stir.
- Add in coconut powder and chopped tomato followed by drained chicken peas. Stir everything together. Fry the spices along with the squash and chick peas till aromatic. Add 2 cups of water. Cover and cook till done.
- Add in peanut butter and crushed roasted peanuts. Mix. Turn the heat off.
- Stir in lime juice, chopped basil, chopped coriander. Mix gently. Garnish with the rest of the basil and the toasted coconut slices. Serve with rice or noodles.