1/2 cup chopped red onion
3 cloves of garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons garam masala
2 cinnamon sticks
8 cardamom pods
1/2 teaspoon salt
1 1/2 pounds diced buttercup squash, about half of a large squash (Hint: roast the other half, mash, and use like you would canned pumpkin.)
6 ounces chopped kale (from 1 medium bunch)
1 15oz can chickpeas, drained and rinsed
1/4 cup golden raisins
2 cups vanilla unsweetened almond milk
2 cups water
1/4 cup tahini
2 tablespoons (15gm) shredded coconut, toasted*
chopped fresh cilantro
Place a dutch oven or large pot over medium-low heat, and spray with cooking spray. Cook the onion until softened and beginning to brown; about 8 minutes. Add the garlic, ginger, garam masala, cinnamon sticks, and cardamom. Stir and cook for one minute more.
Add the salt, squash, kale, chickpeas, raisins, almond milk, and water. Stir to combine and bring to a boil. Cover and reduce heat to medium high. Cook, stirring occasionally, for 20 minutes, or until squash and kale are very tender.
Stir in the tahini and cook, uncovered, over moderately high heat for about 3-4 minutes, until thickened.
Ladle into bowls, and garnish with the toasted coconut and chopped cilantro.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 13.9 g
Cholesterol: 0.0 mg
Sodium: 430.6 mg
Total Carbs: 58.4 g
Dietary Fiber: 13.8 g
Protein: 13.3 g