One of the first cookbooks I purchased back in the 90's, that I cooked almost all the way through, was ‘Almost Vegetarian’ by Diana Shaw. It was the perfect cookbook at the time, for someone who was trying to be a bit more vegetarian. One of my favorite recipes in the book is Chickpea Curry – I have adapted it over the years and to the seasons. This version of a hearty vegetarian stew pairs the flavors of autumn – butternut squash and apples – with an abundance of pantry staples. This version is meatless, but feel free to toss in some shredded chicken or pork at the end. I like to serve this sprinkled with shredded coconut and paired with steamed rice, rich Greek yogurt and warm corn tortillas.
4 to 6
3 inch pieces
fresh ginger, peeled and finely grated
large garlic cloves, minced or finely grated
white onion, chopped
Madras-style curry powder
cayenne or other ground red chile
can diced tomatoes
small butternut squash, peeled, seeded and chopped
Granny Smith apple, peeled, cored and chopped
can coconut milk
can chickpeas, rinsed and drained
unsweetened shredded coconut
Kosher salt and freshly ground black pepper
Greek yogurt, plus more for serving
Minced cilantro, for serving
In This Recipe
Melt butter in a large skillet and add the ginger, garlic and onion. Sauté, stirring occasionally, until the onion is tender, about 10 minutes. Stir in the curry powder, cumin, coriander, turmeric and cayenne pepper, tossing to combine. Cook for 1 minute to toast the spices.
Stir in the tomatoes, squash, apple and coconut milk. Bring to a gentle simmer and cook, stirring occasionally, until the squash and apples are tender, about 20 minutes.
Stir in the chickpeas, lemon juice, raisins and coconut and simmer gently until heated through. Season with salt and pepper to taste. Remove the pan from the heat and stir in the yogurt. Sprinkle with cilantro and serve.