Squash and Chickpea Curry

READY IN: 35mins
Recipe by kelly in TO

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.

Top Review by Jezagerm

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!

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a