Chickpea, Squash & Coconut Curry

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

Coline
Coline
402

6 minutes

Prep time

25 minutes

Cook time

701 cal.

Per serving

Utensils

Stovetop, Pot (small), Frying pan

recipe

Rice (white, long-grain)

Step 1

Cook the rice according to the package instructions.

Onion (yellow)

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

Energy701 cal.
Fat19 g
Carbohydrates121 g
Protein17 g
Fiber11 g

On average, one serving of the recipe "Chickpea, Squash & Coconut Curry" contains 701 Energy, 19 g of Fat, 121 g of Carbohydrates, 17 g of Protein, 11 g of Fiber.

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Chickpea, Squash & Coconut Curry
Easy