This substantial and flavorful meal contains winter squash, red beans, and greens. The antioxidant power of turmeric and ginger along with coconut milk makes this dish extraordinary
Makes: 6 or 7 substantial servings
Prep and Cook time: 45 minutes
Make it simple. Dice your onion and other vegies prior to cooking. Pre-measure all of the dry spices and put them together in a separate little bowl. Pre- measure your beans and greens; and open the coconut milk and canned tomatoes. When you have completed this you’re more than halfway thru preparing this meal!
Make an intact whole grain accompaniment in your pressure.
- ¼ cup water- and more, if necessary while cooking
- 1 medium yellow onion- ¼” to ½ “ diced
- 5 cloves garlic- minced, or 2 ½ tsp pre-minced
- 3 Tbsp of fresh minced ginger- or 2 tsp ground dry ginger
- 2 ½ tsp curry powder
- ½ tsp cumin
- ½ tsp turmeric
- ¼ tsp ground Fenugreek (optional)
- 1 ½ tsp Bragg’s Sprinkles (or use ½ tsp dry Rosemary, or 1tsp finely chopped fresh Rosemary from the garden)
- ¼ tsp ground black pepper (about 10- 12 grinder turns)
- 1 tsp ground coriander
- 1 tsp chipotle pepper (or ¾ tsp red pepper flakes) [Optional amount]
- 4 cups butternut squash- ½ inch diced [18 oz or 1 medium to large squash]
- 1 ½ cup asparagus- chopped into 1” pieces.
- 2 cups cooked kidney beans (or 1 15oz can- rinsed)
- 1 14 oz can of diced tomatoes- or fire roasted crushed tomatoes
- 1 15oz can light coconut milk
- 1/3rd cup water
- 2cups chopped kale- large stems removed
- ½ large red bell pepper- sliced in strips
- 2 tsp low sodium soy sauce (or ½ tsp salt or Morton’s Light Salt)
- 5 cups lightly chopped spinach- or “spring mix”
- 6 cups cooked whole intact grain (wheatberries, farro, quinoa, or brown rice)- Optional at serving
- Heat a large Wok or pot over medium-high heat. and then place ¼ cup water into it.
- Add onions to sauté 1 to 2 minutes to soften them; and then add the garlic and ginger and continue sauté for another minute . You may add a splash of water at any time to keep vegies from sticking.
- Add all of the dry seasonings (4-11) and stir to coat the onions; then immediately add the butternut squash, asparagus, tomatoes, kidney beans, coconut milk, 1/3 cup water, and low sodium soy sauce
- Cover and bring to a boil. Reduce heat to simmer for 10 minutes stirring periodically. You may add water at any time for desired consistency if necessary. You want this dish thick but very moist.
- Stir in the chopped kale and red bell pepper; and simmer for additional 10 minutes or until the squash is fork tender.
- Stir in the spinach (or spring mix) and then turn off the heat. The spinach (or spring mix if using) will wilt to 1/3 the volume in about 1 minute)
Serving Suggestions:
- Plate the curry into bowls with your grain next to it in the bowl or on the side if preferred.
- Sprinkle crushed or whole peanuts on top. See Substitutions below
Substitutions:
Kale, Asparagus, and Spinach Substitutes: Instead of these you may add 4 cups of any or all of these: cut up broccoli florets, chopped collard greens, chopped brussels sprouts, and/or red cabbage
Peanuts: Any tree nuts like pistachios or walnuts will do nicely. Roasted soybeans or roasted edamame are wonderful substitutions as well.
Spinach: Spring Mix, beet greens, or any quick wilting green leafy will work nicely.
Minced Fresh Ginger:
We place large pieces of ginger in the freezer. When needed just just take out a piece, grate whst you need and replace it in the freeze.