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Nutrition Facts
Serving Size 1 (246g) Recipe makes 6 servings The following items or measurements are not included below: mild curry paste 400 ml light coconut milk vegetable stock smooth cashew butter
Calories 218
Calories from Fat 31		(14%)
Amount Per Serving		%DV
	Total Fat 3.5g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 426mg		17%
Potassium 648mg		18%
Total Carbohydrate 40.8g		13%
	Dietary Fiber 7.5g	30%
	Sugars 3.6g
Protein 7.7g		15%
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Squash and Chickpea Curry

Recipe #257674 | 35 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: kelly in TO
Oct 8, 2007

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.

SERVES 6 -8 (change servings and units)

Ingredients

2 cups butternut squash, peeled and cubed
2 cups potatoes, peeled and diced
1 (540 ml) can chickpeas, drained and rinsed
1 tablespoon vegetable oil
1 onion, diced
2 garlic cloves, minced
1 tablespoon gingerroot, minced
3 tablespoons mild curry paste
1 (400 ml) can light coconut milk
1 cup vegetable stock
1/4 cup natural smooth cashew butter or peanut butter
1/4 teaspoon salt
2 cups packed swiss chard, shredded
1 cup frozen green pea
2 tablespoons chopped fresh coriander

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.

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Browse similar recipes by category

Course > Main Dish > Curries
Main Ingredient > Vegetables > Squash
Main Ingredient > Beans > Chickpeas/Garbanzos
Preparation > Time to Make > < 60 mins
Preparation > Simple

Featured Reviews for This Recipe

From: Jezagerm

On Jun 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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From: Chef #460748

On Apr 7, 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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From: aliono

On Oct 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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