gena-food
Gina Hamshaw – Top Instagram Foodie + Nutritionist

Q: What can’t you live without in your kitchen?
A: Kale, sweet potatoes, chickpeas, oats, cashews, a lot of nutritional yeast, and my food processor.

Q: What does food represent to you?
A: To me, food represents nourishment on both a physical and a spiritual level. It fuels the body and feeds the soul. It’s also one of life’s greatest pleasures!

Q: Your fav dish?
A: Probably a bowl or salad stuffed with whole grains, root vegetables, legumes, and a really killer sauce.

Golden Butternut Squash and Chickpea Curry



I juggle graduate school with managing my blog, working full time as a nutritionist and in professional recipe development and writing cookbooks. Even though I’m thinking about food all the time, I don’t always have much time to cook, so I tend to focus on nutritious, hearty recipes that make a lot of servings and deliver tons of flavor. This butternut squash and chickpea curry is a perfect example: quick enough to whip up on a weeknight, easy to freeze and save for later, and so delicious. I love how the chickpeas add texture and protein to the dish, and the golden raisins are a lovely, sweet touch.

Ingredients:

2 teaspoons grapeseed, melted coconut, or safflower oil
1 white or yellow onion, chopped
4 cloves garlic, minced
1 tablespoon minced ginger
1 teaspoon curry powder
1 teaspoon turmeric powder
½ teaspoon garam masala
¼ teaspoon cinnamon
¾ teaspoon salt (or to taste)
Black pepper to taste
1 ½ pounds peeled and cubed butternut squash or pumpkin
2 ½ cups low-sodium vegetable broth
3 cups chickpeas (or 2 cans chickpeas, drained and rinsed)
Heaping ¹/³ cup golden raisins
1 tablespoon lime juice
1–2 cups frozen, chopped spinach or kale, defrosted and excess water drained out, or 2–3 cups fresh baby spinach (optional)
3–4 cups cooked brown rice or quinoa, for serving (optional)

Instructions

1. Heat the oil in a Dutch oven or a large pot. Add the onions and a pinch of salt. Cook the onions for 7 minutes, or until they’re very tender and browning lightly. Add a few tablespoons of water as needed to prevent sticking. Add the garlic and ginger. Cook for 2 minutes, or until the garlic is very fragrant. Add the curry, turmeric, garam masala, cinnamon, salt, and black pepper. Give everything a good stir.

2. Add the squash and two cups of the vegetable broth. Bring the mixture to a boil. Reduce to a simmer. Simmer for 15 minutes or until the squash is
tender. Turn off the heat. Use an immersion blender to blend the soup about halfway, so that there are still chunks of butternut squash, but some of
the squash has been turned into a thick purée. Alternately, you can transfer half of the mixture to a standing blender, blend, and return it to the pot.

3. Stir in the chickpeas, raisins, lime juice, and an additional ½ cup broth (or enough to create a thick but easy-to-stir stew). Bring the curry to a gentle simmer again. If you’re adding greens, stir them in now and allow them to wilt completely. Check seasonings and adjust to taste. Serve with cooked grains. Leftovers will keep for up to five days in an airtight container in the fridge and can be frozen for up to six weeks.

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