butternut-squash-and-chickpea-curry.json

{
    "directions": [
        "In a slow cooker, combine the chickpeas, squash, onion, garlic, ginger, coriander, turmeric, pepper flakes, coconut milk, water, cilantro and 1 tsp. salt. Stir to mix well. Cover and cook on low according to the manufacturer\u2019s instructions until the squash is very tender, about 4 hours.",
        "Stir in the lemon juice. Taste and adjust the seasoning with salt if needed. Ladle into shallow bowls, garnish with cilantro and green onion, and serve immediately. Serves 8.",
        "Adapted from Williams-Sonoma",
        "Quick Slow Cooking",
        ", by Kim Laidlaw (Weldon Owen, 2014)"
    ],
    "ingredients": [
        "3 cans (15 oz./470 g each) chickpeas, drained and rinsed",
        "1 butternut squash, 3 to 3 1\u20442 lb. (1.5 to 1.75 g), peeled, seeded and cut into 1\u20442-inch (12-mm) cubes",
        "1 large yellow onion, finely chopped",
        "4 garlic cloves, minced",
        "2 Tbs. peeled and grated fresh ginger",
        "4 tsp. ground coriander",
        "2 1\u20442 tsp. ground turmeric",
        "1\u20442 tsp. red pepper flakes (optional)",
        "3 cups (24 fl. oz./750 ml) coconut milk",
        "1 cup (8 fl. oz./250 ml) water",
        "1\u20444 cup (1\u20443 oz./10 g) chopped fresh cilantro, plus more for garnish (optional)",
        "Kosher salt",
        "Juice of 1 large lemon",
        "Chopped green onion for garnish"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Butternut Squash and Chickpea Curry",
    "url": "http://www.williams-sonoma.com/recipe/butternut-squash-and-chickpea-curry.html"
}