2 tablespoons unsalted butter
3 inch pieces fresh ginger, peeled and finely grated
6 large garlic cloves, minced or finely grated
1 white onion, chopped
1 tablespoon Madras-style curry powder
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
Pinch cayenne or other ground red chile
1 can diced tomatoes
1 small butternut squash, peeled, seeded and chopped
1 Granny Smith or Belle de Boskoop apple, peeled, cored and chopped
1 can coconut milk
1 can chickpeas, rinsed and drained
1 tablespoon lemon juice
1/2 cup golden raisins
1/4 cup unsweetened shredded coconut
Kosher salt and freshly ground black pepper
3/4 cup Greek yogurt, plus more for serving
Minced cilantro, for serving
Melt butter in a large skillet and add the ginger, garlic and onion. Sauté, stirring occasionally, until the onion is tender, about 10 minutes. Stir in the curry powder, cumin, coriander, turmeric and cayenne pepper, tossing to combine. Cook for 1 minute to toast the spices.
Stir in the tomatoes, squash, apple and coconut milk. Bring to a gentle simmer and cook, stirring occasionally, until the squash and apples are tender, about 20 minutes.
Stir in the chickpeas, lemon juice, raisins and coconut and simmer gently until heated through. Season with salt and pepper to taste. Remove the pan from the heat and stir in the yogurt. Sprinkle with cilantro and serve.
| Adapted from Judy Allen/Food52