Jow - Recipe: Chickpea, Squash & Coconut Curry

Chickpea, Squash & Coconut Curry

An indulgent coconut milk, chickpea & winter squash dish. To warm your heart even in the coldest weather!

6 minutesPrep time
25 minutesCook time
687 cal.Per serving


Stovetop, Pot (small), Frying pan



Step 1

Cook the rice according to the package instructions.

Yellow onion

Step 2

Peel & finely dice the onion.

Butternut squash

Step 3

Meanwhile, halve the washed squash, trim the stem & scoop out the seeds. Cut it into slices, then into large cubes.

Curry powder

Step 4

Heat a drizzle of olive oil in a pan over medium-high heat. Add the onion, a pinch of salt, squash & curry powder. Cook for 3 min, stirring frequently.

Step 5

Add 1/4 cup of water (per serving). Stir, cover, reduce the heat to low & simmer for about 20 min, or until the squash is fork-tender.

Step 6

Fluff the rice.

Chickpeas (canned)
Coconut milk

Step 7

When the squash is tender, add the drained chickpeas & coconut milk. Season with salt & pepper. Continue cooking for another 5 min.

Step 8

Spoon the curry over the rice, garnish with slivered or blanched almonds (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy687 cal.

On average, one serving of the recipe "Chickpea, Squash & Coconut Curry" contains 687 Energy, 17 g of Fat, 121 g of Carbohydrates, 17 g of Protein.

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