Chocolate Avocado Mousse


…AKA, what to do with all of those chocolate Easter bunnies.

Self-control is not my greatest character trait. I’m the person who can’t keep junk food or candy in the house because saying “no” is just not an option. I’m guilty of getting rid of tons of treats that would probably be fine in moderation, but once again, even that is not really an option when it comes to my ravenous sweet tooth teeth.

Let’s talk Easter for a little bit. I believe you’re never too old to get an Easter basket. Peeps, jellybeans, peanut butter eggs, and chocolate bunnies are non-negotiable when it comes to this annual celebration. My mother-in-law is one incredible lady. She plays too many roles to count, and does them all with sweet humility, true joy in her heart, and such admirable grace. One of her roles is that of the Easter Bunny. Even when my husband and I first started dating, she never failed to treat me like family, which meant giving me a thoughtfully personalized Easter basket. Just as a side note, she does this for her husband, all four of her children and their spouses, and her four grandchildren. She’s pretty awesome.

The weeks following Easter, I realized I was left with a pretty hefty collection of chocolate bunnies. I’m quick to get rid of most of my candy stash, giving it to friends and classmates, sending it with my husband to share with his coworkers, etc., but I’ll admit, I am a little selfish when it comes to my chocolate bunnies. These things are so much fun to bake when you’re running low on chocolate chips or baking squares. Just a quick melt in the microwave and you have a fancy chocolate fondu. Melt over a double boiler with a little cream for a quick chocolate ganache to frost a cake or cover cookies. The options are endless!

This is the first time I’ve made mousse with an avocado base. To be honest, I was pretty hesitant. I thought either my mousse would be a weird color green or would taste like chocolate guacamole. I was certainly wrong! This mousse is silky smooth and rich in chocolate decadence. I didn’t tell my husband how I made the mousse because he’s not the biggest fan of avocado. He was licking the dish clean when I told him my secret, and it actually took a little while for him to be 100% convinced. Score!!

If you want to keep this mousse completely clean, use any kind of clean chocolate or cocoa in place of the chocolate bunny. Enjoy Life has awesome semi-sweet chocolate chips that are dairy, nut, and soy free. You could also use agave instead of honey.

Here’s what you’ll need:

1/4 cup of semi sweet or milk chocolate chips (or a 2 ounce chocolate bunny)

2 ripe avocados

1/4 cup of unsweetened dark cocoa powder

2 tablespoons of honey (only 1 tablespoon if using milk chocolate)

1 teaspoon of vanilla extract

1/8 teaspoon of course salt

2 tablespoons + 2 teaspoons of plain unsweetened almond milk

Melt the chocolate either over a double boiler, stirring consistently, or in the microwave heating and stirring in 15 second increments.


Pour the melted chocolate in a food processor with the avocado, cocoa powder, honey, vanilla, salt, and almond milk. Blend until smooth and creamy, about three minutes or so. Scrape down the sides with a spatula as needed.




Transfer the mousse into glasses or ramekins and cover with plastic wrap. Refrigerate for 3-6 hours until firm.


Top with unsweetened whipped cream, fresh berries, or chopped hazelnuts for added crunch.


This mousse is so rich and intense in dark chocolate flavor. The texture is dense and velvety, perfect for a fancy treat.



I love that the creaminess from this dessert is made not from high calorie cream or custard, instead it’s made with good fats from avocados and just a bit of protein-rich almond milk. You’ll have a hard time convincing yourself this mousse is guilt-free.



– Kelsey


Posted by on April 20, 2015 in Sweet Treats


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Date Night Lemon and Chive Potatoes


There’s just something about a cute date and good food.

I first made these potatoes when my husband and I were having a “date night in.” We’ve learned in our almost nine months of marriage just how important date nights are. Lately his work schedule has been insane (all wives of CPAs, let me hear you say hayyyy!) so our date nights have typically been fun nights hanging out at home making and enjoying a super delicious meal.

But back to the importance of date nights – they are vital! Just as you invest in what you love, you should invest in your relationship and marriage. 

“For where your treasure is, there will your heart be also.” Luke 12:34

Devoting time to one another on a regular basis, even amidst the business of life and all it throws at you, is essential for staying connected and keeping your marriage on track. I promise it will make the biggest difference. Check out some fun ideas for date nights here.

These potatoes were made on a fun “fancy” date night. We took a trip to Total Wine earlier that afternoon and enjoyed a *free* tasting with gourmet chocolate. We walked around the massive store with a wine expert who took time to teach us about all different wines, grapes, and regions. We ended up buying a few bottles of unique wine and then walked to our local grocery store to buy some gorgeous crab legs. The wine was amazing, the seafood was decadent, but man oh man…the potatoes took the stage.

We gobbled all of them up and so badly wanted more. I’ve made them multiple times since then because not only were they insanely delicious, but they were unbelievably easy to make. The first time I made these potatoes, I roasted them in the oven. They were amazing. The second time I made these potatoes my husband grilled them on a grill pan. They were amazing. Either way, roasting or grilling, you’ll be oh so very pleased.

I start with basic red potatoes. Wash them up nicely because you’ll want to keep the skin on. Dry them well with a clean dish cloth so the oil sticks and they crisp up nicely.


I season the potatoes with good olive oil, salt, and pepper. It’s important to use coarse salt. Your standard table salt just won’t do the trick with this recipe. I use Maldon flaked sea salt – it was a gift from a wonderful friend through church. She and her husband have an impressive food blog that never ceases to amaze and inspire me. Check it out here.


Lastly, I toss the warm potatoes in fresh lemon zest and chives. The heat from the potatoes releases the intoxicating aroma from the lemon and chives. Your nose will be so happy. The flavors of this simple dish are out of this world. Fresh is the only word that comes to mind. Fresh summery bursts of flavors layering crisp, delicate, salty potatoes. You’ve just got to try this out to see for yourself!

Here’s what you’ll need:

About 1 pound of red potatoes, halved

1 tablespoon of olive oil 

1 teaspoon of coarse salt 

1/4 teaspoon of pepper

2 teaspoons of lemon zest

1 tablespoon of chives, chopped

Preheat your oven to 400 degrees.

Toss the potatoes with oil, evenly coating each half. Then season with salt and pepper, tossing with a spatula or spoon to season each potato.



Bake for 30-45 minutes. About half way through, turn the potatoes over using a spatula. When the potatoes are done, they should be fork tender and crisp around the edges.

As soon as the potatoes are done, transfer them to bowl, including any of the excess oil and seasoning. Gently toss with lemon zest and chives. Top with more sea salt if necessary.



What’s your favorite date night dish?


Serve and enjoy!

– Kelsey


Posted by on April 15, 2015 in Sides and Salads


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Buffalo Blue Kale Omelette


I am a breakfast kind of girl. 

I go to bed looking forward to what I’m going to eat for breakfast the next morning. Usually I’ll eat a bowl of oatmeal, maybe some fresh fruit with yogurt and granola, or some type of yummy protein pancakes. Lately I’ve been loving quiche and omelettes, and because of that, we can never seem to keep enough eggs in our house. I’ve joked with my husband saying I want a few chickens in the backyard. It started as a joke, but now I’ve actually started looking into it. I’ll keep you updated.

I know I’m preaching to the choir when I say “breakfast is the most important meal of the day.” I know you’ve heard it all before and it’s no big news. But I think it’s good to reiterate that what you eat for breakfast determines how you eat throughout the rest of the day. If you fill yourself up with healthy protein and even hearty carbs first thing in the morning, you’ll not only have energy to go about your day, but you’ll also be more inclined to make better food choices to curb hunger cravings.

I wanted to share this omelette recipe with you because it is most definitely my all-time favorite breakfast food…at least as of lately.

I love all the vitamins I get from kale, the protein I get from eggs, and the intense savory flavors from creamy blue cheese and spicy buffalo sauce. This omelette is far from a boring breakfast. It’s like something you would order from a fancy brunch menu, but you’ll be surprised how simple it is to make in your own kitchen.

Here’s what you’ll need:

About 1/2 cup of kale, de-stemmed and torn into small pieces

1 whole egg and 2 egg whites

1 tablespoon of water

A tablespoon of blue cheese, crumbled 

1/8 teaspoon of salt

Pinch of pepper

1 tablespoon of buffalo hot sauce

1 tablespoon of plain greek yogurt (optional)

1-2 fresh chives, chopped

Bring a dry non-stick pan to medium high heat. Add the kale and sauté for a few minutes until it begins to slightly shrink.


While the kale is cooking, whisk together the eggs and water. Water is what makes the omelette super fluffy. It evaporates from the heat of the pan and fluffs up the eggs so perfectly. 


Pour the eggs evenly over the kale and slightly reduce the heat.

Sprinkle cheese, salt, and pepper over the eggs.


Using a rubber spatula, loosen the edges of the omelette and fold one side over the other.


Reduce the heat to medium low and flip the omelette back over after about one minute.

Turn off the heat and then transfer the omelet to your plate.

Top your omelette with plain yogurt (or sour cream) if you desire. Drizzle with buffalo sauce and sprinkle with fresh chives.


I love this flavor combo. It reminds me of one of my favorite indulgences – buffalo chicken dip – but of course this omelette is about a million times healthier.



– Kelsey


Posted by on April 9, 2015 in Morning Glories


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Carrot Cake Granola


Last night I went to a choir concert at my church.

I almost didn’t go. Plans changed so a few friends could no longer go with me, I was drowning in school work, and I still needed to get my workout in for the day. My husband has been out of town a few weeks, my house is a mess, and my cat is sick with bad allergies. I could easily keep going with the excuses. They are so easy for me to come up with. But at the very last minute, I put excuses aside, threw my dirty hair up in a ponytail, spritzed myself with perfume and went to the concert.

It was amazing. There is some serious talent at Summit Church in Raleigh, NC. My arms were covered with goosebumps throughout the entire concert, not because I was chilly, but because the harmony of the voices came together to create the most beautiful, moving sound of worship.

Since I can remember, Easter has always been my favorite holiday. I’m not at all a fan of Easter egg hunts or even visiting the Easter bunny (yeah I know, I’m so lame!), but man oh man do I love the first sight of blooming flowers and bright sunshine. I love the new season, I love the joy, I love the fellowship, and I love the feasting. There’s just something about Easter, and as it was sung by the choir last night on Maundy Thursday, there’s just something about the name Jesus.

Easter is a reminder of the sacrifice that was made for all of us. Jesus was born into sin, he lived a perfect life, and died on a cross so we could spend eternity with our Father in Heaven.

“For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life” (John 3:16).

I hope this Easter you are reminded of the love poured out for you. I hope you make lasting memories with friends and family. I hope you enjoy delicious food and play in the sunshine. I hope, if you have not already, you will come to know the Savior of the world who paid the ultimate price. 

Carrot cake granola is such a delicious and festive treat to make this time of year. The recipe makes a bunch, so share some with your neighbors or bring some to someone you know will be alone this Easter weekend. It’s not only irresistible, but it also is free of refined sugars and packs a whole punch of nutrition with healthy nuts, protein-rich chia seeds, and coconut oil. The chunks of dried pineapple are my favorite part. They stay a little soft and chewy, and they add bits of sweetness that really put this granola over the top.

I know many of you may be thinking, “but does it really taste like carrot cake?” Let me ease your curious mind and answer with a firm YES. This granola not only infuses your entire kitchen with smells of carrot cake while it bakes, but it also has the very same flavors (and most of the same ingredients) you would taste in a big delicious hunk of traditional carrot cake. Try it out and see for yourself!

Here’s what you’ll need:

1 cup of carrots, grated (about 2 large carrots)

2 cups of oats (old fashioned, rolled oats, or gluten free oats work well)

3/4 inch of fresh ginger, grated

1/2 cup of raw pumpkin seeds, also called “pepitas”

1 cup of walnuts, roughly chopped

1 cup of pecan halves

1/2 cup of dried pineapple, chopped

1/2 cup of raisins

1/2 cup of shredded or flaked coconut 

2 tablespoons of chia seeds

1/2 teaspoon of salt

1 teaspoon of cinnamon

1/8 teaspoon of nutmeg

1/4 cup of coconut oil

1/4 cup of good maple syrup 

1 teaspoon of vanilla

Preheat your oven to 350 degrees.

In a mixer or large bowl, combine all of the ingredients together except the last three. Mix thoroughly with a spoon or with the mixer on low speed until everything is combined.




In a small saucepan over medium heat, melt the coconut oil. Whisk in the maple syrup and vanilla.

Pour the warm mixture over the dry ingredients while mixing. Everything should be evenly coated and slightly moist but crumbly.


Transfer the mixture onto a large baking sheet. I used two medium sized baking sheets.

Spread the granola out so it’s arranged in an even layer. This will help every bit of the granola brown and crisp perfectly.


Bake for 20-25 minutes. About half way through, use a spatula to turn the granola over a bit to prevent one side from burning.


This granola is seriously delicious.



I love eating it like cereal with a little almond milk. It’s also wonderful in a parfait layered with creamy yogurt – the yogurt reminds me of cream cheese frosting on an actual carrot cake :)


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Sprinkle some on your morning bowl of oats or alongside a fresh bowl of fruit. You could even top a fresh stack of pancakes with a handful of this stuff. Mmm carrot cake crunch pancakes. How divine!


If you’re like me, you’ll eat it by the handful – and that’s totally perfect.

I hope you all have a wonderfully blessed Easter.


– Kelsey


Posted by on April 3, 2015 in Morning Glories


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{Vegan + GF} Nectarine Cobbler


Have your eyes ever been bigger than your stomach? 

This is a pretty common occurrence for me, and it’s something my husband is still getting used to. Our grocery trips are never quick and easy. I like to take my time buying whatever looks delicious…in excess. A few weeks ago, nectarines looked really delicious. In fact, they looked so delicious that I ended up buying a few pounds of them.

There’s a beautiful white fruit bowl on top of my kitchen island. It’s typically filled with bananas, apples, and oranges. Occasionally it houses grapefruit, pears, and peaches. Most recently it was overflowing with gorgeous sunset colored nectarines. As many as I snacked on or put in my breakfast oatmeal, I never seemed seemed successful in making a dent in the heaping pile. Cue my faithful followers!

Knowing I didn’t have much time before the nectarines would have to become a part of my compost pile, I asked you all what you’d like to see on the blog. It was extremely helpful to receive such valuable input. Thank you! The majority of you voted for nectarine cobbler, and I sure am glad you did. This stuff made my kitchen smell glorious for days.

 I tossed the sliced nectarines in a fragrant combo of warm cinnamon, spicy nutmeg, fresh vanilla beans, sugar, and a little pop of lemon zest. Then I dusted them with coconut flour to help thicken the fruity cobbler. I left the skin on the nectarines because it’s smooth and thin, so it’s hardly noticable, but it also has a lot of natural pectin, which also acts as a thickener.

To make the cobbler topping, I whisked together coconut flour, some honey for sweetness, almond milk, and coconut oil. Most cobbler toppings call for butter and heavy cream. Coconut oil will do just the trick without all the extra calories. I kept this recipe gluten free and vegan, but it tastes far from an altered version of the traditional recipe. It’s crazy delicious and a perfect after dinner bonus to a sweet spring timey meal.

Want to stay in touch with me on social media so your voice can be heard when I ask for your opinion on the next StrawberryMint recipe? 





Here’s what you’ll need:

For the filling

1 1/2 pounds of ripe nectarines (about 6-7)

1 tablespoon of coconut flour

Pinch of salt

1 teaspoon of cinnamon

1/4 teaspoon of nutmeg

Seeds from one vanilla bean pod

1 teaspoon of lemon zest

2 tablespoons of sugar

For the topping

1/4 cup of coconut flour

1 teaspoon of baking soda

1/4 teaspoon of salt

2 tablespoons of raw honey

1/2 cup of unsweetened plain almond milk

4 tablespoons of coconut oil, melted

Juice from half a lemon

1 tablespoon of sugar to sprinkle on top (optional)

Preheat your oven to 375 degrees and slice up your nectarines into wedges that are about 1/2 inch in thickness.


In a medium bowl, combine the nectarines, coconut flour, salt, cinnamon, nutmeg, vanilla, lemon zest, and sugar. Make sure every slice of nectarine is evenly coated.


Transfer the fruit to a round pie dish lightly greased with coconut oil.


In another medium bowl, whisk together the coconut flour, baking soda, salt, honey, almond milk, coconut oil, and lemon juice.


In large spoonfulls, dollop the coconut flour mixture on top of the nectarines. Sprinkle the top with sugar if you desire.


Bake for 30-35 minutes. Once the cobbler has baked for about 25 minutes, cover the top with foil to keep it from getting too brown. Finish baking for the last 5-10 minutes.


Serve as is or with a generous scoop of vanilla icecream. Caramel or butterscotch sauce would also be heavenly atop this cobbler. If you want to keep it vegan, try making some whipped coconut cream. See how to do that here. It’s easy!


Store in the fridge covered with plastic wrap…if you have any left.


– Kelsey


Posted by on April 1, 2015 in Sweet Treats


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{Vegetarian} Southwestern Stuffed Peppers

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As Princess Diana once said, “Family is the most important thing in the world.”

A few weeks ago, I had the privilege of traveling from North Carolina to Texas to spend some time with my grandmother for her birthday. I also got to hang out with my cousins, aunt, and uncle. It was one of those trips that goes by too quickly. Heading to the airport to go back home, I felt like I had just arrived in Texas that very same day. Saying goodbye to family is never easy. As I’ve gotten older, it seems it only gets harder and harder.


With adulthood also comes a much busier schedule. Traveling and making plans to spend time with loved ones, I’ll have to admit, are not always on the top of my priorities list. I hate saying that, but it’s the truth. I think we often take for granted the people we love. We assume they’ll always be there and that work, school, money, etc. require more of our attention. I hope this year brings a change for me. I hope I will devote more time and energy to not just visiting, but living life and spending quality (phone-free, work-void, deliberate) time with the people I love, many of whom live far away. It’s worth it. The to-do list, that’ll get done. Making memories with family, that’s what it’s all about. 

My grandmother is awesome. She is a talented gardener, a cat-whisperer, a devout Catholic daughter, a music/movie junkie, and a foodie. It’s easy to see many of my character traits and passions stemmed from her. During our trip we went to visit George Ranch Historical Park. A beautiful living history ranch that demonstrates Texan life from frontier to WWII. We had the best time touring old homes, visiting with the biggest pig I’ve ever seen, and chowing down at an old fashioned chuck wagon lunch. It was chillier than expected, so the steaming Mexican posole and cheddar corn bread were just what we needed.



When I returned home from Texas, I couldn’t help but crave big southwestern (Tex-Mex) flavors of chilis, cilantro, peppers, and cumin. I created this recipe one afternoon when I was thinking about the day on the ranch with my grandma. I doubt the majority of true Texans would approve of a meatless meal, but take my word for it – this dish is filled with hearty protein, tender veggies, and HUGE flavors that any cowboy or cowgirl would enjoy.

I start by cooking up some quinoa. The traditional stuffed pepper is filled with white rice and browned beef. I like using quinoa instead of rice because it has crazy loads of protein and a better texture in my opinion. It keeps your belly full and satisfied for much longer than it would be if you ate a serving of rice. I combine my cooked quinoa with a little cornbread mix and fresh cilantro. Wowza…I would be lying if I said I didn’t eat about four or five big wooden spoonfuls of this stuff straight from the pot. It’s delicious.

I hollow out my peppers and drop them in boiling water for just a couple minutes. This helps them soften up so they’re easier to eat with just the cut of the side of your fork. I like using red, yellow, and orange peppers for this dish. Not to discriminate on green peppers, but I just don’t love them. They’re not as sweet and often taste bitter. You ultimately can choose whatever color pepper you’d like to stuff. Green babies need love too.

I sauté some of my favorite veggies with black beans (more protein!), spicy tomatoes, and traditional southwestern spices before folding in the cornbread quinoa. Okay, my mouth is watering just typing this up. 

Lastly, I fill these puppies up past the brim. They hang out in the oven with a nice melted blanket of hot pepper cheese, and I serve them up with creamy greek yogurt and more cilantro, of course. Mmm…pure joy.

Here’s what you’ll need:

1/2 cup of quinoa (uncooked)

1 cup of water

1/3 cup of organic, whole grain cornbread mix

1 tablespoon of ghee (or butter)

1/4 teaspoon of salt

1/3 cup of fresh cilantro, chopped (plus extra for garnish)

4 large bell peppers

2-3 tablespoons of olive oil

1/2 of a small onion, chopped

3-4 large cloves of garlic, minced

1 1/2 cups of kale, large stems removed, chopped

About 6-8 small mushrooms, sliced (I use baby bellas)

1 15 oz. can of black beans, rinsed and drained

1 teaspoon of salt

1/8 teaspoon of black pepper

1/4 teaspoon of cayenne pepper

1/2 teaspoon of cumin

1/2 teaspoon of chili powder

1 15 oz. can of organic fire roasted tomatoes

2/3 cup of mild white cheese, shredded (I use jalepeno havarti, but pepper jack will also work nicely)

Plain greek yogurt for garnish (optional)

Preheat your oven to 350 degrees.

In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to simmer. Cover and cook for 10-15 minutes until most of the water has evaporated and the quinoa is fluffy.

Add the cornbread mix, ghee (or butter), salt, and cilantro. Set aside.


Fill a large pot with enough water to cover the peppers. Bring to a boil.

Slice the tops off of each pepper. Remove the seeds and membranes with a small pairing knife or your hand. *This recipe calls for 4 stuffed bell peppers…I only had three to work with, but I had plenty of filling leftover for a fourth.


Stand the peppers straight up in the boiling water. Cover and cook for about two minutes to soften the peppers, making them easier to eat. Remove from the boiling water and set aside.


In a large skillet, heat two tablespoons of olive oil over medium-high heat. Add onion and sauté for a few minutes until tender. Then add the garlic and kale. Sauté for a few minutes until the kale begins to wilt. Add another tablespoon of oil if the pan begins to dry out. Reduce heat to medium-low.


Add the sliced mushrooms. Sauté for about a minute, and then add the beans. Season with salt, pepper, cayenne pepper, cumin, and chili powder. Add half the can of fire roasted tomatoes (about 7 ounces or so). Stir and simmer for a few minutes. Turn off the heat.


Stir in the quinoa cornbread mixture making sure everything is evenly incorporated.


With a spoon, generously fill each pepper cavity with the mixture. Top with the remaining fire roasted tomatoes. Cover tightly with foil and bake at 350 for 15 minutes.



Remove the foil and top with cheese. Bake uncovered for 15-20 minutes. When there is about two minutes left of baking time, pump your oven up to broil to brown and bubble the cheese. Be very careful. The cheese will brown quickly – no more than 60-90 seconds!



I like to top these peppers with a dollop of plain greek yogurt (you could also use sour cream) and a delicate garnish of fresh cilantro leaves.



These peppers won’t disappoint. The flavors are warm, savory, and spicy, with a hint of sweetness from the cornbread. With all the veggies and protein-packed quinoa, these peppers will leave you and your tummy feeling quite satisfied. I’ve yet to finish a whole pepper in one sitting. They are hearty!



– Kelsey

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Posted by on March 27, 2015 in Vegetarian


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Thai Red Curry with Butternut Squash and Chickpeas


Because sometimes what we believe to be the most complicated is actually the most simple.

I have a confession: I’ve never dipped my toes into the big scary pool of homemade Thai food. When I want it, I simply pull out my handy dandy take-out menu and give my favorite restaurant a call. Thai food sounds intimidating, am I right? So many worldly flavors and spices, it just makes sense to leave it up to the experts. Boy was I wrong. 

Thai food, and authentic tasting Thai food at that, is doable and surprisingly super simple – especially this recipe!

Red curry is a delicious combination of chili heat with creamy coconut milk. Toss in hearty butternut squash, tender chickpeas, and fresh cilantro for an out-of-this-world vegetarian curry that stands up strong next to any of the best curry dishes from your favorite Thai restaurants.

It’s not just the flavor that makes me fall in love with this recipe. I also adore it because ingredient shopping was a one-stop ten minute outing at the grocery store. You probably even have a few of the necessary ingredients in your kitchen. I didn’t have to buy anything out of the ordinary and everything was pretty easy to find. I would suggest buying a whole butternut squash instead of pre-cut squash. Usually the pieces in those bags of pre-prepared squash are way too small. They would break up and disintegrate in the curry sauce. You’ll want big hearty chunks of fresh squash for this dish.

Other than squash, I also needed to buy red curry paste and coconut milk. You can find cute little 4 ounce jars of red curry paste in the international aisle of your grocery store. This recipe calls for the whole jar. When I emptied it into the pot, I quickly took off the paper label and popped the little cutie in my dishwasher. I love collecting glass jars for all sorts of things.

Coconut milk is also pretty widely stocked in most grocery stores. I usually have a can or two of low-fat coconut milk in my kitchen that I use frequently to cream my coffee. That will not work for this recipe. Be sure to buy full-fat coconut milk. You’ll want it because it’s what makes the curry the right consistency to nicely coat the squash and chickpeas with heavenly creaminess.

Here’s what you’ll need:

(Adapted from What’s For Dinner by Curtis Stone)

1 butternut squash (about 2 lbs.)

2 tablespoons of extra virgin olive oil 

4 oz. jar of Thai red curry paste

15 oz. can of chickpeas, drained and rinsed

1/2 teaspoon of kosher salt

1/4 teaspoon of ground ginger

1/4 teaspoon of cumin

13 oz. can of unsweetened coconut milk 

3/4 cup of water

1/3 cup of fresh cilantro, chopped, plus more for garnish

Carefully peel the squash and cut lengthwise in half. Scoop out the seeds and discard. Cut off the top of the squash to remove the stem. Cut into 3/4-inch pieces. You can reserve the squash seeds and roast them like you would pumpkin seeds for a tasty crunchy snack.



Heat oil in a large pot over medium-high heat. Stir in the curry paste and cook for about one minute. Add the chickpeas. Season with salt, ginger, and cumin.


Stir in the coconut milk and water. Add the squash. Bring to a simmer.


Reduce heat to medium-low. Cover and simmer for about 10 minutes, or until the squash begins to soften.

Stir in the cilantro and simmer, uncovered, stirring every so often for about 20 minutes. The squash should be fork-tender and the sauce should reduce slightly.


Season with salt to taste. You can also add a chopped Thai chili with the curry paste to pump up the heat factor. Word of caution – these babies will make your eyeballs sweat.


This curry is super tasty on it’s own with a colorful sprig or two of fresh cilantro. You could also serve it up with a side of jasmine or basmati rice. Even couscous would work well.



– Kelsey

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Posted by on March 21, 2015 in Vegetarian


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