- 2 cups of arugula, chopped
- 1 cup of cilantro, chopped
- 1 kabocha squash- skin & seeds removed, chopped in cubes
- 1 (14oz) can of garbanzo beans
- 2 (14oz) can of diced tomatoes
- 1 carrot, diced
- 3 cups of brown rice, cooked
- 1⁄4 cup sunflower seeds
- 1 clove of garlic, minced
- 1 Tbsp. fresh ginger, shredded
- 1 Tbsp. garam masala spice
- 1 1/2 tsp. cumin
- 1⁄2 tsp. turmeric
- Sea salt to taste
- Oil for cooking
- Preheat your oven to 425 degrees.
- Lightly oil baking sheet and place squash on sheet evenly – bake for 25-30 minutes (baking time will depend on how large your cubes are).
- If you haven’t cooked your rice, do so now – follow package instructions (left over rice works great with this recipe).
- While squash is cooking, add minced garlic add ginger to the pan over medium heat with a little oil.
- Once garlic is fragrant, add the garma masala, cumin, and turmeric.
- Next, add the carrot, tomatoes and garbanzo beans.
- Once the mixture is nice and hot, bring it down to medium low and simmer until the squash is done.
- When squash is done baking, add the squash to frying pan with the curry mixture and stir well. Remove from heat.
- To serve, add rice to a bowl, followed by the squash mixture, and then top with arugula, cilantro and sunflower seeds. Serve hot.
- Store leftovers in an airtight container, in the refrigerator – should last 2-4 days.