Squash and Chickpea Curry

Total Time
35mins
Prep 15 mins
Cook 20 mins

Canadian Living. They suggest a mild curry paste, and unless you like it spicy! I would also suggest a mild paste, or maybe scale back a tad if your using something stronger.

Ingredients Nutrition

Directions

  1. In a dutch oven, fry onion, garlic and ginger for about 2 minutes. Add curry paste; cook, sitting until fragrant about 1 minute.
  2. Add squash, potato and chickpeas; stir to coat.
  3. Add coconut milk, stock, cashew butter and salt; bril to boil then cover and simmer stirring twice, until vegetables are tender, about 30 minutes.
  4. Gently stir in swiss chard and peas; cook, sitrring until swiss chard wilts, about 5 minutes.
  5. Sprinkle with coriander.
Most Helpful

5 5

I made this tonight and LOVED it!!! It was so delicious and different! I did have to add a bit more salt though, and I used sweet potato, and then just used 2 tbs of curry powder mixed with water (didn't have any paste), but otherwise stuck to the recipe exactly. The slight coconut flavor with a hint of curry was quite wonderful! I can't wait to make this for my friends - who all think I can't cook! :-) Thanks Kelli!

5 5

I modified this recipe slightly by adding yellow pepper amitting the cloves, ginger root swiss chard and coriander because I did not have any in the house. I also used sweet potato instead of regulat potato and water instead of vegetable stock. I turned out fantastic and was a great new curry to add to my collection. A nice change from the thai curries I usually cook.

5 5

Delish!!!I was questioning how it was going to turn out while it was cooking because when I tasted it initially...ew, wasn't too good. But after all the flavors married together- ooh rich and thick! Mine didn't look like the pix, I think I must of cooked mine a little more. It became more of a sauce. I added some chicken sausage that I had on hand because my fiance needs a meaty bite. YUM.