- 2 T. olive oil
- ½ T. ground cumin
- 1 T. garam masala
- 2 tsp. curry powder
- ½ tsp. chilli powder
- 3-4 cloves garlic - minced
- 1 yellow onion - chopped
- 1 kambocha squash - seeded, roasted, and scooped from its skin
- 1 can chickpeas - drained and rinsed
- 1 can fire-roasted chopped tomatoes
- 1 can coconut milk
- 2 c. fresh spinach
- 1 c. coarsely chopped almonds
- 1 c. finely chopped arugula or cilantro
- 1-2 T. chili crisp
- Yogurt, for serving
In a large sauté pan or stock pot, heat the olive oil over medium-high heat. Add spices (ground cumin through chili powder), garlic, and onion to the pan and cook until the onions and garlic are soft and fragrant, about 5 minutes. Add the roasted squash, chopped tomatoes with juice, and the drained chickpeas into the pan and stir well. Taste and adjust the seasoning. Stir in the coconut milk and bring to a gentle simmer and continue to simmer for about 15 minutes, until the the flavors are blended and the squash forms the base of the curry sauce.
Remove the pan from the heat and stir in the spinach. Cover with a lid and let the spinach wilt into the curry.
Stir the almonds, chopped greens, and chili crisp together to form a yummy condiment to serve on top of the curry after being ladled into bowls. Add yogurt if desired.
- Yields: 4-6 servings
- Preparation Time: 30 minutes