Quick Vegetable Curry

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Time: About an hour    Yield: 6-8 servings

1 small to medium kabocha squash*, halved, seeds removed and cut into 1" dice
1 bunch chard, stems removed and cut into 1" pieces, leaves cut crosswise in ribbons
2 big handfuls of greens beans, trimmed and cut into 1" pieces
2 medium onions, sliced
3 cloves garlic, minced
1 tsp minced fresh ginger (more if you like)
2 cans coconut milk (can use lite version)
3 cups vegetable stock
large handful of cilantro, chopped
3 Tbs. curry powder and/or garam masala (can sub Thai curry paste)
Fresh ground black pepper
2 tsp. canola oil
Pinch red pepper flakes
1 Tbs. sugar
Rice for serving

Start by prepping the vegetables. Once all the veggies are prepped, put your rice on to cook. (Basmati rice preferred.)

In a large pot, heat the oil and saute the onions, garlic, ginger and red pepper flakes until onions are soft and translucent, about 10 minutes.  Add curry powder/garam masala, pepper and sugar and stir.

Add coconut milk, stock and squash.  Bring to a boil then lower heat to medium and cook at a lively simmer until squash is beginning to feel tender when poked with a fork.  Taste for salt and add if needed.  Add green beans and chard stems and continue cooking until beans are crisp tender (5-10 minutes.) Add chard leaves and cilantro and cook another 2-3 minutes.  Allow to cool for a few minutes and serve over warm rice.

*Note: Delicata squash works well here.  Buy a large one or use two smaller ones. No need to skin either kabocha or delicata squash - the color is pretty in the final dish.

Adapted from Eating Well