Friday, July 18, 2014

productive day

There is something very satisfying about chopping up lots of fresh ingredients and throwing it all together with savory spices to create a wonderfully healthy meal.  I rarely eat store-bought meals already prepared anymore.   Even though I mostly cook for just myself I can still make a great recipe and either freeze some …. or have it for a few meals.  Leftovers are great.   Often I'll only make half of a recipe and then wish I had made the whole thing so I could either have more for later or share it.  

You can't beat a good curry and this one was just soooo good!  Recipe is below.

It was a productive day.

I finally was able to turn the electric off in my bedroom so I could add a light fixture to the ceiling fan.   I spent two days looking for the breaker to my room.  The fusebox in the garage had electrical cutoffs for everything in the house except the bedroom receptacles and lights.  Who knew there was a separate box outside?  

Proud of me.  It was an easy project after that.  Mostly.

Except now I can see all the dust more clearly!

Butternut Squash & Chickpea Coconut Curry (my own variation)
serves 8  (slow cooker recipe)
2 1/2 cups diced butternut squash
1 can organic chick peas
1 small onion, chopped
2 cloves garlic, minced
1 can 13.5 ounce organic coconut milk (I used light)
1 bunch of fresh spinach, rinsed and roughly chopped (you could also use kale here)
1 1/2 cups peas
1-2 large tomatoes, diced
2 cups vegetable or chicken broth
3 tablespoons yellow curry powder (you can use your own blend of spices here, I just happen to have a premixed curry powder from a local indian grocery store that I love)
1 teaspoon kosher salt
handful of fresh cilantro, roughly chopped (save some for serving)
Cut the skin off the squash, remove seeds and cut into 1 inch square cubes. Add all of the ingredients to your slow cooker besides the peas and spinach. Cook on high for 6 hours. About 20-30 minutes before serving add in the peas and spinach, and give it a stir. If your sauce seems to be a bit too thin or watery when it is done cooking, you could make a quick mix of cornstarch and hot water and pour a tablespoon or two of the mixture into the crock pot, allow it to simmer a bit longer. This will thicken it right up.

Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.


  1. Sometimes all you need is to cook:) it helps! I remembered that today

  2. I love to cook... And that recipe! I can almost smell the curry and delicious flavors just reading it through. I'm going to have to give it a try for sure.