UBS Virtual Wellness x Cooking Class: Lemongrass Chicken Squash Curry

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Winter Squash and Chickpea Curry

Serves 4

Aromatic Curry Paste

1 shallot

2 garlic cloves

1” knob ginger

1 kaffir lime leaf

1 stalk lemongrass, tender white part only

1 - 2 tbsp Thai red curry paste

1 tsp ground turmeric

Assembly

Kosher salt and freshly ground black pepper

1 tbsp olive or grapeseed oil

3 - 4 cups diced butternut or kabocha squash or pumpkin

1 tsp cumin or fenugreek seeds (or ½ tsp of both)

1 onion, large dice

½ - 1 cup coconut milk

3 cups chicken or vegetable stock

1 cup pumpkin puree

1 (15oz) can chickpeas, rinsed and drained

1 - 2 tsp fish sauce or soy sauce

1 lime, wedged

Optional Veggies and Protein

2 cups cubed rotisserie chicken or tofu

1 red bell pepper, large dice

1 small head broccoli, cut into small florets

½ lbs green beans or snow peas, halved

1 bunch leafy greens, chopped, such as collards, kale, chard, or spinach

For Finishing

Steamed white or brown rice

Fresh herbs such as cilantro, scallion greens, or Thai basil (or a combo)

Toasted cashews

1. To make the aromatic paste: Peel, trim, and combine aromatics in the bowl of a food processor with the curry paste and turmeric. Pulse until smooth, scraping sides occasionally with a rubber spatula. Set aside.
2. To cook the squash: Place a wide Dutch oven or soup pot over medium heat and add a thin layer of oil. Add squash and saute until beginning to develop color, about 5 minutes. Season with salt and pepper.
3. To build the aromatics: Push squash to side of pot and add onion and cumin or fenugreek seeds. Saute until aromatic and softened, about 4 minutes. Lower heat and add coconut milk and aromatic paste; cook about 3 minutes, stirring often, until fragrant.
4. To simmer the curry: Add stock, pumpkin puree, and chickpeas. Bring to a simmer and cook until squash is mostly tender, about 6 - 9 minutes. Stir in fish sauce to taste. Add in protein and any optional vegetables and continue to cook until protein is hot and all vegetables are fully tender, about 3 minutes.
5. To finish: Remove from heat and add juice from 1 lime wedge. Taste and adjust seasoning and acidity. Serve with rice and top with herbs, cashews, and remaining lime wedges.