Just a few days ago I was sweating in my skinny jeans and today I’m slipping on ice in my UGGs! That’s right, slipping. I suppose that’s karma for ya. I’ve been on the couch with my laptop and mug, watching from the window as cars and people slide across our street. Tires screeching. Arms flapping. I’ve had a few good laughs. So today I got what was due. I had to get out; I’m on day three of being cooped up in our condo and Ross is the only three dimensional person I’ve seen since Monday. We were headed to lunch and down I went. Why did I want to leave the couch again? I’m not sure I’ll be venturing out again anytime soon. Or at least until I have no excuse not to go into the office. That’s what you’re supposed to do on days like this anyway. They’re for curling up with a warm blanket, using the fireplace, drinking tea and hot chocolate, and cooking soul warming soups and stews. We were ill-prepared for the Arctic Blast of 2011. I wish I had gone to the store and stocked up on supplies to make some of my favorites cold-weather favorites like chicken pot pie or tortilla soup. I did happen to have the ingredients to make this curry dish though with butternut squash and chickpeas. If you didn’t believe the icepocalypse was really coming either and you’re ill-prepared too, you could make the same thing with chicken, potatoes or any other veggies that are just taking up space… that is if you have the right seasonings. And if not, it wouldn’t be the end of the world if you were missing coriander. You could make this even if all you’ve got in the pantry is curry powder. Curry has become one of my favorite things to make in the winter because it warms you up from the inside out with all that spice and heat. There’s not much I hate more than being cold and this does just the trick. Plus this one has lots of carbs and we all know those are just good for the soul. 🙂

Vegetable Curry

What you need:

1 tbsp olive oil
1 yellow onion, diced
1 clove garlic, minced
1 tbsp red curry paste
1 tsp curry powder
1/2 tsp tumeric
1/2 tsp coriander
1/2 tsp cumin
1 butternut squash, peeled and cut in 1″ chunks
1 can garbanzo beans (no salt added)
8 oz. chicken stock
1 can unsweetened coconut milk
baby spinach
1/4 tsp crushed red pepper flakes
salt and pepper to taste
lemon

What you do:

Heat olive oil in a large pot over medium heat. Add onion and saute until translucent. Add garlic. Saute 30 seconds. Add curry paste, curry powder, tumeric, coriander and cumin. Stir to cover the onions with spice and cook 1-2 minutes. Add squash and stir to coat with seasonings. Cook a few minutes and then add chicken stock and stir. Bring to a boil and simmer. Then add coconut milk. Cover the pot and cook 10-15 minutes, or until the squash can be pierced with a fork. Add garbanzo beans and spinach. Stir in the red pepper flakes. Squeeze lemon over the mixture and stir before serving. Serve over brown rice.