Butternut Squash, Kale and Chickpea Curry with Naan

Recipe by Lauren McElwain

Anticipation of cooler weather and falling leaves led Lauren McElwain to imagine this dish featuring international flavors, warm spices and seasonal produce.

2 tablespoons olive oil

1 sweet onion, chopped

1 shallot, minced

2-3 garlic cloves, minced

2 tablespoons red curry paste

1 teaspoon cinnamon

1 teaspoon coriander

1 teaspoon turmeric

½ teaspoon cumin

1 butternut squash, peeled, seeded and diced

1-2 jalapeno peppers, finely chopped

1 bunch kale (stems removed), roughly chopped

1 can chickpeas, drained and rinsed

1 can coconut milk

1 cup water

Juice of ½ a lime

Salt and pepper, to taste

2 cups cooked basmati rice

Fresh cilantro for garnish

Heat olive oil over medium heat in a large pan or Dutch oven. Cook onion, shallot and garlic in oil, stirring for about 5 minutes, until onion starts to tenderize. Add the curry paste and spices, and cook, stirring, for a couple more minutes. Add the butternut squash, jalapeno, kale, chickpeas, coconut milk, water, lime juice, salt and pepper, and stie. Turn up the heat, and allow mixture to come to a boil. As soon as it starts to boil, turn the heat down to medium-low, and simmer, covered, for about 40 minutes, stirring occasionally. Once the butternut squash has reached desired tenderness, remove form heat, and serve with basmati rice or warm naan (see recipe below to make your own). Garnish with fresh cilantro.

Naan

1 package active dry yeast

1 cup warm water

¼ cup sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

1 teaspoon white pepper

4 ½ cups bread flour

1 tablespoon garlic powder

½ cup crumbled feta cheese

¼ cup butter, melted

In a large bowl, dissolve yeast in water. Let stand 10 minutes, until it foams. Stir in sugar, milk, egg, salt, pepper and enough of the flour to make a soft dough. On a lightly floured surface, knead 6-8 minutes or until smooth. Place dough in an oiled bowl cover with a damp cloth, and set aside to rise.

After 1 hour, punch down dough, and knead in garlic powder and feta cheese. Divide dough into small balls, about 2 inches in diameter, and place on a tray. Cover with a towel, and let rise again util doubled in size, about 30 minutes.

Meanwhile, heat grill pan over high heat.

Roll dough balls out into thin circles. Oil grill pan, and place circles of dough on it, cooking each for 2-3 minutes or until puffy and lightly browned. Brush uncooked side with butter, and flip. Then brush cooed side with butter, and rill until browned, 2-4 minutes. Remove from griddle, and serve warm.