1 Tbsp olive oil
1/4 onion, minced
1 stalk lemongrass, smashed, inner stalks cut into thirds
2 garlic cloves, minced
1” ginger, minced
1 tsp hot curry powder
good shake of gochugaro
1 Tbsp peanut butter
12 ounced winter squash cut into 1/2” cubes
1 can garbanzos, drained
1 1/2 cup water
2/3 cup plain yogurt
1 tsp salt
fresh ground black pepper
two handfuls of sliced napa cabbage
1/2 lemon
saute onion in oil 5 minutes until softened
add lemongrass, garlic, ginger, curry, gochugaro
cook one minute, stirring
add peanut butter & cook, stirring for another minute or two
add squash, garbanzos, water, yogurt, salt, & pepper
bring to a boil, cover & let simmer for 20 minutes until squash is soft
throw in napa cabbage, cook, stirring for 2 minutes
off heat, remove lemongrass, add lemon juice
