Stovetop, Pot (small), Frying pan
Cook the rice according to the package instructions.
Peel & finely dice the onion.
Meanwhile, halve the washed squash, trim the stem & scoop out the seeds. Cut it into slices, then into large cubes.
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.
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.
Fluff the rice.
When the squash is tender, add the drained chickpeas & coconut milk. Season with salt & pepper. Continue cooking for another 5 min.
Spoon the curry over the rice, garnish with slivered or blanched almonds (optional). Enjoy!
Average estimated amount for one serving
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.