Curried Chickpeas and Squash
- Apr 4, 2017
- 2 min read
13/115 done and blogged!
These pictures may not be pretty, but the taste for this is on point!
This veggie dish is jam-packed with flavour. It's also packed with protein, thanks to the chickpeas!
I'm a big fan of the taste of curry. This meal is nice because the curry taste in it is actually quite subtle, so fear not if you aren't familiar with the spice.
I won't lie, peeling and dicing the butternut squash was a bit hellish but we got through it!
The only think I would do differently next time is slice up the swiss chard smaller, and make sure to de-stem it completely. Or use spinach instead!
Topped with a dollop of plain yogurt and voila, you have yourself a complete meal!
*Original recipe in Sarah Copeland's The Newlywed Cookbook
Ingredients
- 2 tbsp oil
- 1 yellow onion, chopped
- 2 garlic cloves, smashed and minced
- 1 inch piece of ginger, grated
- 1 small hot green chile (such as Thai bird chile, serrano, or a jalapeno if you can't find either) seeded and minced
- 2 to 3 tsp curry powder
- 1 small squash (such as butternut, kabocha, or pumpkin), peeled and cubed. *I used butternut squash
- 1 large beefsteak tomato or 2 plum tomatoes, chopped
- 1 13.5/14 oz can of coconut milk
- 1 15 oz can chickpeas, drained and rinsed
- 2 handfuls of fresh swiss chard or spinach leaves, stemmed
- 1/2 lemon
- sea salt
- freshly ground black pepper
- plain yogurt for topping
- Handful of cilantro leaves, chopped (optional)
- Warm rice or naan, for serving
Directions
- Heat the oil in a frying pan/heavy pot over medium high heat
- Add the onion and cook until soft and translucent, about 3 minutes
- Add the garlic, ginger and chile/pepper and continue cooking until fragrant, about 1 minute
- Add the curry power and squash and stir to coat in the spices *it will smell SO good right now!
- Add the tomato, coconut milk, and 1 full coconut milk can of water and bring to a simmer
- Reduce heat to medium low
- Cook until the squash is fork-tender *roughly 25 minutes
- Add the chickpeas and chard and stir to warm both
- Squeeze the lemon over the curry and stir in the juice to brighten the sauce
- Season with salt and pepper
- Divide between two or four bowls, dollop yogurt over the top and garnish with fresh cilantro
- Serve warm over rice or warmed naan bread
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