Kabocha Squash Curry

Add brown basmati rice, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all water is absorbed and grains are tender, about 30 to 35 minutes.

Peel and finely chop the onion. Thinly slice the garlic. Place a medium saucepan over medium-high heat with 2 tsp vegetable oil. Once hot, add the chopped onion, sliced garlic, mustard seeds, and a pinch of salt and pepper. Cook, shaking the pan occasionally, until fragrant and the garlic begins to color, 2 to 4 minutes.

Add the curry powder to the onion and cook, stirring constantly, until fragrant, about 1 minute. Add ½ cup water, both cans of coconut milk, turbinado sugar, and the kabocha squash cubes. Bring to a boil, then lower the heat until you have a gentle simmer. Cover curry and cook, stirring occasionally, until the squash is tender, about 12 to 15 minutes.

Place a medium skillet over medium heat and add the coconut chips. Toast, shaking the pan frequently, until coconut is golden brown and fragrant, about 4 to 6 minutes. Remove the pits from the dates and roughly chop the fruit. Drain and rinse the garbanzo beans. Halve the lime.

Add the garbanzo beans and braising greens to the curry and stir. Return the mixture to a simmer, cover, and cook until the greens are wilted, about 2 to 3 minutes. Add ¾ tsp salt and the juice from the lime. Taste and adjust seasoning with salt if necessary.

Divide the brown basmati rice between large, shallow bowls and top with kabocha squash curry. Sprinkle with chopped dates and toasted coconut. Enjoy!