KABOCHA + CHICKPEA COCONUT CURRY + RICE

ALKALINE VEGAN

Ingredients

  • 2 medium sized kabocha squash, cubed

  • 2 cup cooked chickpeas

  • 2 tablespoons avocado oil

  • 1 1/2 cups chopped vidalia onion

  • 1 tablespoon dried basil

  • 2 tablespoon coconut aminos

  • 14 fl. oz. coconut cream

  • 2 tablespoons curry paste

  • 2 tablespoons coconut sugar or date sugar

  • 1/2 teaspoon celtic sea salt

  • 1 teaspoon black pepper

  • 4 cups cooked Thai Jasmine Rice


Prep

  • Prepared cooked chickpeas and set aside.

  • Prepare thai jasmine rice and set aside.

  • Wash the kabocha squash and dry before moving on to the next step.

  • To soften the squash's skin before cutting by placing in oven on 400° for 20 minutes, or until you can pierce the skin with a fork.

  • After removing the squash from the oven, rinse it under cold water until it's cool enough to handle.

HOW TO CUT AND CUBE KABOCHA SQUASH

  • If you are slicing the whole kabocha, remove the stem first using a large spoon and a sharp knife.

  • Make a triangle shaped incision just under the skin around the stem then dig in a little with a spoon and it’ll pop out.

  • Stick the very sharp cleaver knife in the middle slice straight down the middle in a rocking motion until you can cut it into two parts.

  • Using a large spoon, remove the seeds and pith from the core of the kabocha squash.

  • Then slice the halves into 4-6 wedges depending on your recipe. You can also cut the halves in half first before cubing into smaller pieces.

Instructions

  • In a large pan preferably hard anodized add 1 tablespoon of avocado oil and turn on medium heat.

  • Add cubed squash, onion, sea salt, black pepper and basil to pan then pour the second tablespoon of avocado oil on top of the mixture then cook on medium heat for 10 minutes. Stir occasionally.

  • Reduce heat to medium-low and continue sautéing for 7 minutes more. Stirring occasionally.

  • In large measuring cup, combine coconut cream, coconut aminos and sugar. Mix until well blended.

  • Then slowly incorporate curry paste to mixture until it is thoroughly blended.

  • Add cooked chickpeas and incorporate into squash mixture then pour in your coconut cream mixture and continue on medium-low heat for 5 more minutes. Gently stirring occasionally.

  • Too much starring can result in your squash falling apart, so please be very careful when mixing in your coconut cream mixture.

  • Remove from heat and set aside.

  • In a large bowl, scoop one cup of kabocha + chickpea curry into bowl then scoop 1/4 cup if jasmine rice and place on top.

  • Serve and enjoy.