Butternut Squash and Chickpea Curry

I made this last night on the fly, it turned out delicious! I didn't measure the spices, so go at it however you like. ;o)

I had a bit of leftover tandoori chicken, about 4 oz, which I added to this. That would up the P+ value 1 P+/serving.

Butternut Squash and Chickpea Curry

4 Servings, 3P+/serving*

Ingredients

2 tsp + 1 tsp olive oil

pinch of cayenne

1/4 tsp ground cumin

1/2 tsp curry powder

1 medium butternut squash, cubed

1 medium onion thinkly sliced

1 small jalapeno, minced

1 TBSP tomato paste

1 cube frozen crushed garlic

1 can petite diced tomato drained

1 can chickpea rinsed and drained

3 cups (more or less) broth (veg if vegan, I used chicken cause it was open)

Curry powder, ground cumin, cayenne pepper, salt & pepper to taste**

Pre-heat oven to 400F

In a small bowl, mix 2 tsp oil, pinch of cayenne, 1/4 tsp ground cumin and 1/2 tsp curry powder. In a large bowl, coat the butternut squash cubes with the oil/spice mix. Let sit a few minutes. Cover a baking pan with aluminum foil (keeps down the cleaning!) and lay the squash in one layer. Bake until lightly browned + or - 30 minutes.

In a dutch oven, heat up 1 tsp of oil, and sauteed the onions until softened and starting to get a bit golden. Meanwhile, in a small bowl (I used the same one I used for the spices and oil), mix the crushed garlic, the tomato paste, and whatever spice you choose to use.**

Add the jalapeno to the onions and cook a few more minutes, throw in the tomato paste mixture and cook mixing well, until it starts to to caramelize a bit (it's real quick!). Add the diced tomatoes and the chickpeas and the broth. Bring to a boil, and simmer for 10-15 minutes. If you have plenty of time, you can cook longer, I was getting hungry.

Add the squash carefully (so it won't mush all up) and cook another 5 minutes.

*I don't count the butternut squash or the tomatoes.

** Remember you put some in the squash already!

Notes:

• That would be delicious with cilantro and a TBSP of lemon juice added at the end, but I had neither..
• It would also be delicious with home made garam masala and whole spices instead of curry powder and ground cumin, but I was in a hurry.

Have fun in the kitchen!