Restaurant-Style Squash Curry

Dear Turkey,

This really tastes like

Indian food I thought I

Couldn't make myself

Restaurant-Style Squash Curry

(serves 6, adapted from here)

Ingredients:

- 4 cloves garlic, minced or pressed (I used jarred)

- 2 T ginger, minced (I used pickled, yeah, like for sushi)

- 3 T olive oil

- 2 T red curry powder

- 2 T turmeric

- 2 T chili powder

- 1/2 t cayenne pepper (optional for wusses)

- 2-3 c cooked butternut squash, cubed (I used frozen and defrosted it in the microwave)

- 1 can coconut milk

- 3 T creamy peanut butter (I used the natural kind with no sugar)

- 1 T honey

- 1 can chick peas, rinsed and drained

- 2 cans diced fire-roasted tomatoes (I drained a bit of the liquid off the top)

Instructions:

- In a pretty big pot, heat the oil, garlic, ginger, and spices for about 2 mins. It will be dry. Just don't let it burn. Think of it as toasting the spices. 

- Add the coconut milk, peanut butter, and honey and cook for another 2 or 3 minutes, stirring until smooth.

- Add everything else and bring to a simmer. Cook down for another 5-10 minutes, until it's as thick as you'd like. 

- I served it with some plain cooked farro, chutney, and naan. 

Enjoy,

Tofu