Curry originated over 2600 BCE from Southern and Southeastern Asia. Thinks
to the 17th century spice trade, kari (Tamil language for sauce, aka curry), people all over the world now enjoy either "wet" or "dry" curry dishes.
Interesting, how spicy dishes origin from cultures in hot, humid climates.
Ancient spice route>
3 cups (710 g) peeled cubs of organic butternut squash
2 cups (280 g) chopped organic broccoli florets
3 minced cloves of garlic
2 tsp. (10 ml) peeled, minced ginger
1 Tbs. (15 ml) curry powder or make your own curry*
1 pound (450 g) organic chickpeas (garbañzo) beans, drained and rinsed
¾ cups (180 g) organic nuts (cashews, peanuts, almonds, etc.)
½ cup (120 g) organic raisins or cranberry raisins
14 ounces (415 ml) organic coconut milk
1 Tbs. (15 ml) organic lime juice
¼ cup (60 ml) fresh mint
1. Heat oil in a pan over medium-high heat.
2. Sauté the squash about 10 minutes.
3. Add broccoli, garlic, and ginger. Sauté about 2 minutes.
3. Add cry powder chickpeas, nuts, raisins, and coconut milk. Bring to a simmer, lower heat to medium-low, cover and cook about 10 minutes.
4. Remove pan and add line juice.
5. Before serving, sprinkle with mint.
* Make your own curry: http://veggiefernandezs.blogspot.com/2014/09/curry-blends.html
