Broccoli Squash Curry

Broccoli Squash Curry

2 Tbsp. olive oil
1 large, finely-diced Yellow Onion
4 medium cloves garlic, minced
One 2 in. piece fresh ginger, peeled and finely grated (about 1 tbs.)
3-4 Tbsp. ground curry powder
2 tsp. brown sugar
1 Tbsp. tomato paste
2 c. chicken broth (or vegetable)
1 c. coconut milk
One 3 in. cinnamon stick
Salt & freshly ground black pepper
4 c. Red Dog Farm Broccoli florets, cut to 1/2 in.
3 c. peeled Red Dog Farm Buttercup Squash, cut into 1 in. cubes
2 medium Red Dog Farm Tomatoes, coarsely chopped (about 1 1/2 c.)
1 c. Carrots, cut into 1/2 in. rounds (about 2 large)
One 15 1/2 oz. can chickpeas, drained & rinsed
4 oz. Baby Spinach (about 4 c.)
2 Tbsp. fresh lime juice
1 tsp. grated lime zest
2 Tbsp. chopped fresh Cilantro (or Basil or Parsley)

In a large Dutch oven or other heavy-bottom pot, heat the oil over medium-high heat. Add the onion and cook until beginning to brown, about 3 to 4 minutes. Stir occasionally. Reduce heat to medium-low to medium and cook until the onion is caramelized, 5 to 7 more minutes. Add the garlic, ginger, curry powder, and sugar and cook, stirring for about 1 minute to blend the flavors. Add the tomato paste and stir until well blended, about 1 minute more.

Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Simmer for about 10 minutes. Add the broccoli, butternut, tomatoes, and carrots. Return to a boil, then reduce the heat to medium-low, cover, and simmer until the vegetables are tender, about 20 to 25 minutes. Discard cinnamon stick.

At this point you can scoop two ladles full of curry into a blender or food processor and coarsely puree; add back into the curry to add a thicker, creamier texture.

Stir in the chickpeas, spinach, lime juice, and zest; cook until spinach has wilted and beans heat up, about 3 minutes more. Season with more salt & pepper to taste. Serve garnished with cilantro, or other fresh herbs of your choice.