Butternut Squash Curry over Bulgur (from Pinch of Yum)

Team: Bakersfield Bob Cats

Host School: Bakersfield After School Program

Age Group: Middle School



6 cloves garlic

2 tablespoons minced ginger

2 teaspoons olive oil

1 teaspoon each curry powder and chili powder

1/2 teaspoon each turmeric and cayenne pepper

5-6 cups peeled, chopped squash

1 15-ounce can thick coconut milk

3 tablespoons sun butter

1/4c tablespoon maple syrup

4 c  diced tomatoes

2 Cups chickpeas

1 1/4 cup bulgur, uncooked

cilantro for topping

Preparation Instructions

Cook bulgur in boiling water until all water is absorbed. Heat olive oil in large skillet over medium heat. Sauté garlic and chopped ginger briefly. Add butter, spices, chopped tomatoes, and coconut milk to the skillet. Add chopped squash, cover and simmer until tender. Mix in chickpeas and maple syrup. Serve over warm bulgur. Garnish with cilantro.