Hello? Are you there? Well, I’m here. Yes, for real! I have been on a long journey. Across the ocean and a vast land. Strong winds and snow have kept me…..ok, well, I just went home to Canada for the holidays. Aaannnndd, who has time for the computer when there are kids running about, gifts to be wrapped, alcohol to be drunk and Christmas goodies to be eaten? Oh, and we visited a few people (understatement) too. When we got home, back to Delft, we were plagued with sore throats and were heavily depleated on sleep. But, isn’t that how the holidays go? It’s all worth it! We made so many memories. Even Santa showed up at the house for the kiddies. Little Pea was showered with gifts that we had to stuff into our luggage to trek home. Don’t worry, it all made it. Lucky little girl.
So, now we are January. Already. Are you on a diet? I’m not a big resolutions person, but after all that eating, who isn’t up for a little pull-back. Time to bring things back to the everyday normal. Get our bodies back into routine. Breakfast, lunch and dinner. None of this breakfast, second breakfast, cookies, lunch, drinks, snacks, appys, dinner, drinks, snacks….. Here’s a cozy, hearty, healthy dinner just for you. It is actually one of my top faves of 2011. It’s so good. Every time we have it I say, “we should eat this every week.” We really should.
Butternut Squash and Chickpea Curry – Albert Heijn
There are a few possibly hard to find ingredients on this list. I was skeptical and thought it would be to hard, but it is truly worth it. Way better than any curry I have ever made. Of course you can leave out the cardamon pods, mustard seeds and lemongrass, but please try to find it if you can. Remember to pick out the cardamom pods before serving. Biting into one of those babies can be a big surprise!
1 tbsp vegetable oil
3 tbsp yellow Thai curry paste (red works too)
2 small or 1 large onion, finely chopped
3 lemongrass stalks, bashed with the back of a knife
6 cardamom seeds
1 tbsp mustard seeds (tiny black seeds)
1 butternut squash, peeled, seeds removed and cut into chunks
1 cup chicken stock
400ml can of coconut milk
400g can chickpeas, rinsed
Rice, cooked according to package (I use 1.5 cups of dry Pandan rice)
You need a pretty big pan for this. Start by heating the oil then gently frying the curry paste, onions, lemon grass,cardamon pods and mustard seeds for 2-3 mins until fragrant. Next stir in the squash and coat with the paste. Pour in the stock and coconut milk. Bring everything to a simmer. Add the chickpeas. Cook until the squash is tender – about 10 minutes. Serve over rice. Enjoy the fragrant warmth of this dish!