Serving size: 4
- 1 Kabocha Squash
- 1 small bag of purple broccoli florets
- 1 small/medium sized yellow onion
- 1 clove garlic
- Desired spices (turmeric, cumin, cayenne, ginger, etc.)
- 1 can chickpeas
- 1 jar of Golden Coconut Curry Simmer Sauce (Brooklyn Delhi)
- White or brown rice
- Pita bread
- 1 lime
- Broccoli microgreens from Valley Mill Microgreens
- Yogurt or Sour cream (regular or plant based)
- Vegetable broth to increase number of portions
- 1 can coconut milk to increase number of portions
Prep your ingredients:
- Rough chop half of a yellow onion
- Mince 1 clove garlic
- Steam your kabocha squash using preferred method (no shame in microwaving) and cut into bite sized pieces once cooled.
- Chop broccoli florets into bite sized pieces
- If you want rice with this dish, start steaming it before you get started on the curry! I used a rice maker for mine.
- Bring a medium to large sauté pan over medium heat and drizzle olive oil
- Once your pan is hot add yellow onion and cook down until slightly translucent and no longer crunchy
- Add your minced garlic and sauté with onion
- Add broccoli and continue to sauté until it softens (add small amounts of vegetable broth if things are starting to burn/look too dry)
- Add 1 can chickpeas, the Golden Coconut Curry simmer sauce, and your kabocha squash.
- Optional** If you want to create a larger portion, add a quarter of the can of coconut milk and a bit of vegetable broth to the mix.
- Stir, cover, and let simmer.
- Add any extra spices to taste: turmeric, cayenne, ginger, cumin etc.
- Cover and let simmer until all veggies are no longer firm
- While you’re waiting on the curry, preheat your oven to 350 degrees. Once preheated, add your pita bread and heat for about 8-10 minutes. Check after 8 to make sure they aren’t getting too crispy!
- Once your curry, rice and pita is done it’s time to plate and garnish!
- I added a dollop of plant based greek yogurt, broccoli microgreens from Valley Mill Microgreens, and a squeeze of lime.