Recipe Of The Week #3
Recipe of the week goes to "
" from one of my favorite YouTube channel FoodTube. The recipe was easy, full flavor delicious and very filling. I have been trying to include more vegetable base food in my diet and this dish was a great place to start..
when it come to my food, I'm very picky on what I eat or what I like. This dish was out of my comfort zone. This was my first time cook and eating a butternut squash or chick peas. I was not worry about the chick peas because I like different kind of beans; What worried me was the butternut squash. In the end I was really surprised with how well all those ingredients work together.This recipe is so easy I believe anyone can doing it without mess in up. Below are my results.
what I think of Butternut squash? If a pumpkin and a sweet potato had a child it would result in a Butternut squash. Haha... This recipe asked for whole Butter squash. Got an organic butter squash rinsed and cute into 1" cubes. remember no peeling is needed.
on a bake pan mix squash with curry powder, salt, pepper, oilive oil, cumin and chili powder and baked on a preheat oven 375 degree for 40 minutes. While my squash was baking I started cooking the base of the dish.
on a large cooking pan roast a whole red/purple onion with 2 tablespoon olive oil or your favorite oil, let it cook for 3 to 5 minutes. after that added garlic, ginger, a whole fresh chili and continue to cook for 2 minutes.
Then I added the rest of the spices (curry powder, cumin, etc) into the onion mix and let it caramelize for an additional 3 minutes.
add about 5 to 6 fresh tomatoes (peeling optional) into the onion base and let it combine for about a minute.
next comes your rinsed chick peas into the pan and let everything come into a boil. low the heat and cook for 20 minutes.
after 20 minutes add the final touch the baked butternut squash to the mixer and combine well. Now it's ready to be served with your favorite side (rice, flat bread or naan).
Happy Eating!!