Vegetable Curry

This is one of our favorite go-to meals throughout the year. It's delicious and fragrant!

Vegetable Curry

Ingredients

• 1 Tablespoon canola oil
• 1 large onion
• 3 garlic cloves
• 1 1/2 Tablespoons of good curry powder
• fresh ground coriander seed (to taste)
• vegetable stock or water
• salt and pepper (to taste)
• vegetables (winter time, or early spring/summer I use a bag of frozen mixed veges)
• 1 can coconut milk

Directions

Saute onions in canola oil. When translucent add garlic, saute for one minute. Add curry powder and coriander seeds. Saute for a few minutes until coated. Add vegetables and a couple of tablespoons of stock or water, cover until softened. Add can of coconut milk and salt and pepper to taste. Heat through and reduce if the consistency is too loose.

Serve over rice and garnish with cilantro.

Butternut Squash Hummus

I am a huge fan of hummus, but sometimes I want a variation on the classic chickpea version... I found a recipe for butternut squash hummus and altered it slightly by using thyme instead of rosemary, and finished it with toasted pine nuts and a drizzle of good extra virgin olive oil. This is a perfect appetizer for Thanksgiving or fall dinner. Serve with pita, crackers, gluten-free crackers, or veggies.

Butternut Squash Hummus

Recipe adapted from: http://potluck-supper.livejournal.com/71017.html

Makes 3 cups

Ingredients

• 1 lb. peeled butternut or buttercup squash, cut in 2-inch chunks (about 4 cups)
• 1 tsp. chopped fresh rosemary, or ¼ tsp. dried
• 2 Tbs. olive oil, divided
• 1 19-oz can chick peas, rinsed and drained, or 2 cups cooked chick peas
• 2 Tbs. lemon juice
• 1 tsp. ground cumin
• ¼ tsp. hot red pepper sauce
• Salt and pepper to taste

Directions

1. In a large bowl, toss squash with rosemary and 1 Tbs. oil.

2. Spread squash on a baking sheet lined with parchment paper and roast in a preheated 400°F oven for 40 minutes, or until tender and browned. Cool.

3. In a food processor, chop chickpeas finely. Add lemon juice, remaining 1 Tbs. oil, cumin and hot pepper sauce. Combine well.

4. Add roasted squash and puree until smooth. Add salt and pepper if necessary. (If mixture is too thick, add a little yogurt or water to thin.)

5. Serve at room temperature or chilled. Can be made one or two days in advance.