Each month features a theme or challenge and each participant is free to create a recipe based on their personal interpretation. This month's theme was as follows:
Start Smoking in the New Year
With weather growing colder, I crave meals with substance, good ol' warm comfort foods. Lately I've been spicing things up a bit by playing around with a few new curry combinations. Usually our curries consist of potatoes, carrots, celery and onions. Here I decided to incorporate my favorite fall-winter vegetables, butternut squash, and my favorite leafy green, kale, for a new twist on curry. Enjoy!
1 can chickpeas, rinsed & drained
1/2 cup peas (frozen or fresh)
1 medium butternut squash
1 medium sweet potato
2 medium onions, diced
3 garlic cloves, minced
4 cups fresh kale, stems removed
3 ribs celery, diced
cilantro and green onions, optional, as garnish
1 can low-fat coconut milk
2 cups vegetable broth
4 tbsp red curry paste
1 tsp cumin
3 tsp cornstarch
Chili powder, salt & pepper, to taste
Drain and rinse chickpeas. Dice your butternut squash (substitute 1 cup diced carrots if squash is not in season) and sweet potato into 1-in cubes. Warm a large wok or saucepan over medium heat and add 1 tbsp olive oil + onion + garlic. Sauté onions and garlic in oil. Then add in your curry paste and spices and allow flavors to combine. Next add the coconut milk, broth, sweet potatoes, squash and chickpeas. Allow this to simmer 15-20 minutes until potatoes and squash have softened and sauce has thickened. In the last 5 minutes, add in your peas and kale and cook until the kale leaves have softened.
Serve over brown jasmine rice and sprinkle with fresh cilantro & green onions to taste.
View and download recipe card here.
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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