DELICATA AND GARBANZO BEAN COCONUT CURRY

DELICATA AND GARBANZO BEAN COCONUT CURRY

I N G R E D I E N T S

• 1 dried garbanzo beans from PNW Co-op, soaked over night and cooked for about 3 hours until soft

• 1 delicata squash

• 1 yellow onion, diced

• 1 green bell pepper, diced (optional)

• 1 TBSP olive oil

• 1 TSP salt

• 2-4 small cloves garlic, minced

• Black pepper

• 1 TBSP garam masala

• 2-5 shakes cayenne pepper flakes from Hayshaker Farm

• 1/4 TSP ground cumin

• 1/2 TSP ground turmeric

• 1 TBSP ground mustard

• 1 CAN diced tomatoes

• 1-2 CANS coconut milk, depending on desired consistency

PROCESS

1. Prepare the veggies. Cut the delicata squash in half lengthwise and remove the seeds. Cut each half in half and slice into 1/2 inch pieces. Heat a large pot to medium heat on the stove top.

2. Sauté the veggies until the onions are translucent and the squash has softened.

3. Add the garlic, black pepper, mustard, and spices, stirring until fragrant, about 1 minute. Add the diced tomatoes and cook for 2 minutes.

4. Add the coconut milk and simmer lightly until the flavors have bended and the squash is tender. Add a touch of lime and salt to taste. Enjoy with white rice!