- 3 tbsp olive oil
- ½ cup onion, diced
- ¼ cup celery, diced
- ¼ cup carrot, diced
- 4 garlic cloves, minced
- 1 ½ tbsp garam masala
- 2 tsp curry powder
- 2 tbsp ground cumin
- 1 28oz can diced tomatoes
- ¼ cup vegetable broth
- 1 15oz can chickpeas, drained and rinsed
- 1 ½ cups butternut squash, peeled, seeded, and chopped into 1” cubes
- 1 tsp sea salt
- ⅛ tsp ground black pepper
- ¼ cup cilantro, chopped
- ¼ cup Go Raw Sprouted Sunflower Seeds
- In a shallow dutch oven, warm olive oil over medium-low heat. Add in the onion, celery, and carrots, and sauté until onions just begin to soften, about 5 minutes. Add in the minced garlic and cook for another minute.
- Add the garam masala to the pot and cook it for about 30 seconds, stirring with a wooden spoon to prevent it from burning. Repeat for the curry powder and then the cumin. During this step, we are blooming the spices, and they will become extremely aromatic. Frying the spices in oil means you will get more flavor from them than by steeping them liquid, but this also means you can also easily burn them, so make sure to pay attention. Decrease the heat if you feel like your spices are beginning to burn. If your spices are sticking to the bottom of the pot, add another tablespoon of olive oil.
- Add the can of chopped tomatoes and the vegetable broth and bring to a low simmer, uncovered.
- Add in the cubed butternut squash and return to a simmer. Cook for 5 minutes.
- Add in the chickpeas and simmer for another 5 minutes, or until the squash reaches desired tenderness. Add salt & pepper.
- Turn off the heat and mix in half of the cilantro and most of the sunflower seeds.
- Top off with remaining cilantro and seeds, cover, and serve.
Note: This dish is great the next day after all the flavors have the chance to meld. Serve over rice (basmati, if you want to be traditional) or quinoa.
Recipe by Jerry James Stone; Photo by Dana Plucinski