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BUTTERNUT SQUASH - Butternut Squash and Chickpea Curry
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| Butternut Squash and Chickpea Curry WSJ Serves: 4-6 | |
| ¼ cup | butter |
| 1 teaspoon | ground turmeric |
| 1 tablespoon | ground cumin |
| 10 | cloves |
| 1 teaspoon | salt |
| 1 teaspoon | ground cayenne pepper |
| ¼ cup | light brown sugar |
| 2 pounds | butternut squash, peeled and cut into ¾-inch cubes |
| ½ cup | tomato purée |
| ½ cup | Greek-style yogurt, (optional) |
| 3 cups | cooked chickpeas |
| Cooked basmati rice, for serving | |
| ¼ cup | thinly sliced scallions |
1. Move oven rack to middle position and preheat oven to 425 degrees.
2. Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute. Stir in tomato purée and squash until well combined. Transfer pot's contents to a large casserole dish and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
3. Meanwhile, season yogurt, if using, with salt.
4. Remove casserole from oven. Stir in chickpeas until well combined. Return to oven and roast, uncovered, until chickpeas are heated through, about 5 minutes. Season with salt to taste. Serve over basmati rice. Garnish with scallions and a dollop of yogurt, if using.
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