Squash and Chickpea Curry

Total Time
15 mins
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.

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  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.