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    You are in: Home / Recipes / Squash and Chickpea Curry Recipe
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    Squash and Chickpea Curry

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 14, 2008

      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!

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    • on April 07, 2008

      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.

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    • on October 26, 2007

      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.

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    Nutritional Facts for Squash and Chickpea Curry

    Serving Size: 1 (200 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 218.3
     
    Calories from Fat 31
    14%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 426.4 mg
    17%
    Total Carbohydrate 40.8 g
    13%
    Dietary Fiber 7.5 g
    30%
    Sugars 3.6 g
    14%
    Protein 7.6 g
    15%

    The following items or measurements are not included:

    mild curry paste

    light coconut milk

    vegetable stock

    smooth cashew butter

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