This simple butternut squash and potato dish is a fusion of Asian and Indian flavors. Contributed by Anne Dinshah, from Healthy Hearty Helpings,* ©1999, published by American Vegan Society.
- 2 large white potatoes
- 1 small butternut squash
- 1½ cups water
- 2 tablespoons soy sauce or tamari
- 2 tablespoons corn starch
- 2 teaspoons curry powder
- ½ cup raisins
- 15-ounce can chick peas (garbanzos), drained and rinsed
- 1 ½ cups couscous
- 3 cups water
Peel squash. Wash and chop potatoes and squash. Put in pot with 1½ cups water. Bring to boil; reduce heat and cook until potatoes are tender.
In a separate container, mix soy sauce, corn starch, and curry powder until smooth. Then mix it into the hot water in which the squash and potatoes were cooked. Remove from heat. Stir in raisins and chick peas.
Put couscous and 3 cups water in a pot. Bring to boil. Remove from heat and let stand 10 minutes. Fluff with a fork.
Serve the veggies on top of the couscous.
Anne Dinshah is a lifetime vegan and author of Apples, Bean Dip, and Carrot Cake: Kids! Teach Yourself to Cook* (co-authored with Freya Dinshah), and Healthy Hearty Helpings,* a vegan cookbook for busy people who wish to eat well. She coauthored Maribeth Abrams’ cookbook The 4-Ingredient Vegan.* Visit the web site for more information on the American Vegan Society.
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