Recipe by Katherine Yap of Beanstory
A cozy curry with roasted squash that's perfect for fall week night meals.
Ingredients:
1 tbsp coconut oil
1 red onion, sliced
1 teaspoon cumin seeds
½ teaspoon chili flakes
2 cups cooked Beanstory garbanzo beans
1 carton Matriark Marinara Sauce
1 can coconut milk
1 squash, sliced
1 lime
Cilantro or parsley for garnish
Instructions:
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Preheat oven to 375 degrees F.
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Place a large, oven-proof skillet on the stovetop and set to Medium heat. Add coconut oil and onions; saute the onions until they are translucent (~3 minutes)
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Add the cumin seeds and chili flakes, stir and cook for 30 seconds.
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Add the cooked garbanzo beans and mix all together
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Pour the marinara sauce and coconut milk over the bean mixture and mix all together.
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Lay the sliced squash pieces on top of the dish, evenly without overcrowding.
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Bring to a boil, then cover and transfer to the oven. Bake, covered, for 30 min or until the squash is tender. Remove the lid and bake, uncovered for another 5 minutes.
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Remove from the oven. Squeeze fresh lime juice over the curry and garnish with cilantro