Monday: Arabic left-overs
Tuesday: Mushroom & spinach risotto
Wednesday: Farmer's market casserole & salad
Thursday: Caribbean beans & rice w/mango salsa & guacamole
Friday: Pasta with chunky tomatoe sauce, arugula & pine nuts
Saturday: Greg's Birthday...going out
Sunday: Chickpea & winter squash curry (recipe below) and fresh rolls and garlic naan
This is one of my favorite dishes that a dear friend turned me onto. I LOVE eating it with a dollop of thick Greek yogurt or Arabic Labne on top of the curry and then topped with the cilantro!
Butternut Squash Curry
3 T. veg. oil
1 medium onion chopped
1 t. dried ginger or 2 t. fresh ginger
1/2 t. cumin
1/2 t. turmeric
1/4 t. cinnamon
2 t. yellow curry powder
1/2 t. cayenne pepper (or to taste)
2 cloves garlic, minced
2 tomatoes, cubed
1 1/4 c. veggie broth, a little more if starts to get too thick
1 butternut squash, cubed (not cooked)
1 lg. can chickpeas
cilantro for garnish
Heat oil in pan.
Add onion and saute until clear. Add all spices to onion and cook until flavors are infused.
Add the garlic for the last minute of sauteing the onion and spices.
To the pan add the tomatoes and the broth and mix in completely.
Then add cubed squash and let simmer at a low heat for about 20 minutes.
When squash is fork tender, add the chickpeas.
Heat the chickpea through and then serve over rice with cilantro.
Here is a photo of this dish that I made with the black chickpeas that I grew in my garden these last two years~