Squash and Chickpea Curry
Very easy
Coline
Coline

Squash and Chickpea Curry

6 minutesPrep time

25 minutesCook time

591 cal.Per serving

Ingredients for 1

Red kuri squash (potimarron)

1/4

Red kuri squash (potimarron)

Coconut milk

70 ml

Coconut milk

Chickpeas (canned)

50 g

Chickpeas (canned)

White rice (long grain)

70 g

White rice (long grain)

Curry powder

1 pinch

Curry powder

Yellow onion

1/4

Yellow onion

Utensils

Stovetop, Pot (small), Colander, Frying pan

recipe

  • Step 1
    Cook the rice according to the package directions.
  • Step 2
    Peel and finely chop the onion.
  • Step 3
    Meanwhile, halve the squash, clean out the seeds, then slice it and cut into cubes.
  • Step 4
    Heat a drizzle of olive oil in a large frying pan over medium heat. Add the onion, squash, and curry powder. Sauté for 3 minutes, stirring frequently.
  • Step 5
    Add 1/4 cup of water per portion. Cover, turn the heat to low, and let simmer for about 20 minutes, or until the squash is tender when pierced with a fork.
  • Step 6
    Égouttez le riz.
  • Step 7
    When the squash is tender, add the drained chickpeas and the coconut milk. Season with salt and pepper and cook for another 5 minutes over low heat.
  • Step 8
    Serve with the rice, seasoning to taste. Optional: Top with a few slivered almonds. It's ready to eat!