4 Servings 45 min Cook
2 Medium (1 lb) Squash
2 Tbsp Vegetable Oil
1 1/3 Cup Fresh Cilantro
1/3 Cup Curry Paste
1 2/3 Cup Coconut Milk
15 Oz Chickpeas
1 Dash Salt
1.
Peel the squash, cut lengthwise in half, and scoop out the seeds.
Cut off the tops where it meets the bulbous bottom.
Cut the bulb ends into 3/4-
inch-wide wedges.
Cut the neck end into 1/2-
inch-thick half-moons.
2.
Heat a large heavy pot over medium-high heat.
Add the canola oil, then add
the curry paste and stir for about 1 minute, or until fragrant.
Add the squash
and stir to coat with the curry paste.
Stir in the chickpeas and season with
salt.
Add the coconut milk and 3/4 cup water and bring to a simmer.
Reduce
the heat to medium-low, cover, and simmer gently for about 10 minutes, or
until the squash just begins to soften.
3.
Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly.
Season to taste with salt.
4.
Divide the curry among four soup bowls, top with cilantro, and serve.