Thursday 31Dec09
Rest day.
REMINDER!
Todays classes will be at 6am, 10am, 11am, 3pm, 4pm
Tomorrow will be at 11am, 430pm, 530pm, 630pm

Butternut Squash & Chickpea Curry
Adapted from Culinary Escapade (food blog)
Serves 4
1 butternut squash, peeled and diced
1 can chickpeas, drained
1 can diced tomatoes
1 can coconut milk
2 cloves garlic, minced
1 onion, chopped
1 green chile, sliced or minced
1/2 inch knob of ginger, peeled and minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon mustard powder
1/2 tablespoon turmeric
1/2 cup chopped cilantro
1/2 cup red lentils (optional)
1 cup water (optional)
salt and pepper to taste
juice of 1 lime
Heat a couple tablespoons of olive oil in a pot over medium heat. Add the onion and saute until soft. Add the garlic, chile and ginger and saute another minute. Stir in the dried spices and toast until fragrant. Add the chopped butternut squash and stir mixture to combine. Then pour in the tomatoes and coconut milk and stir to combine. If using, stir in the lentils and water. Bring mixture to a simmer and cook until the squash and lentils are tender (approximately 20 minutes). Add the chickpeas and cook until warmed through. Finish by stirring in the cilantro and lime juice, season with salt and pepper to taste and serve.
PALEO MOD: Omit salt, chickpeas and lentils.