An indulgent coconut milk, chickpea & winter squash dish. To warm your heart even in the coldest weather!
Stovetop, Pot (small), Frying pan
Step 1
Cook the rice according to the package instructions.
Step 2
Peel & finely dice the onion.
Step 3
Meanwhile, halve the washed squash, trim the stem & scoop out the seeds. Cut it into slices, then into large cubes.
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.
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!
Average estimated amount for one serving
Energy | 701 cal. |
Fat | 19 g |
Carbohydrates | 121 g |
Protein | 17 g |
Fiber | 11 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.