+33 5 46 04 69 34 info@praanawellness.com

This delicious and nutritious curry is a similar dish you may be served on our ‘Walking with Elephants – African Yoga Retreat‘.   The ingredients are fresh and typical of vegetarian African cuisine.

Serves 6

Ingredients

2 teaspoons melted coconut,

1 white or yellow onion, chopped

4 cloves garlic, minced

1 tablespoon minced ginger

1 teaspoon curry powder

1 teaspoon turmeric powder

½ teaspoon garam masala

¼ teaspoon cinnamon

¾ teaspoon salt (or to taste)

Black pepper to taste

1½ lbs peeled and cubed butternut squash or pumpkin

2½ cups water with vegetable stock

2 cups chickpeas (or 2 cans chickpeas, drained and rinsed)

1-2 cups frozen peas

3-4 cups cooked brown rice, for serving (optional)

Instructions

  • Heat the oil in a large pot. Add the onions and a pinch of salt. Cook the onions for 7 minutes, or until they’re very tender and browning lightly. Add a few tablespoons of water as needed to prevent sticking. Add the garlic and ginger. Cook for 2 minutes, or until the garlic is very fragrant. Add the curry, turmeric, garam masala, cinnamon, salt, and black pepper. Give everything a good stir.
  • Add the squash and 2 cups of the vegetable stock. Bring the mixture to a boil. Reduce to a simmer. Simmer for 15 minutes, or until the squash is tender. Turn off the heat.
  • Stir in the chickpeas and an additional ½ cup stock (or enough to create a thick but easy-to-stir stew). Bring the curry to a gentle simmer again. If you’re adding peas, stir them in now and allow them to wilt completely. Check seasonings and adjust to taste. Serve with cooked rice.

 

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close