Curry, part II: potato, collards, and chickpeas

With more potatoes as well as collards begging to be eaten, we came back to this tasty and satisfying curry.  Served with the great Kasteel beer this was delicious!

Kabocha and collards curry

Turns out kabocha squash gets its Asian name for a reason (Japanese for pumpkin).   We found it delicious, especially when farm fresh and mixed with other fall vegetables in a rich green curry.

Curry: potatoes, spinach, and chickpeas

Potato, spinach, chickpea curry

the goal: use up last week’s CSA spinach and potatoes.

the result: delicious curry!

ib found this recipe on epicurious and we made a double recipe with only minimal modifications (a little less broth; a little more spinach; and 1 T garam masala).