Chickpea, Squash and Almond Curry
This healthy and flavourful dish is easy to prepare. Gently sauté butternut squash with almond flour, ginger, spices, coconut milk and chickpeas to create an irresistible meal. It’s a delicious curry served with rice and naan for a dinner that will please your palate.
Ingredients
- 4 cups (600 g) butternut squash, peeled, seeded and cut into large dice (1 squash, about 2 lb/900 g)
- 1 onion, cut into large dice
- ¼ cup (60 ml) vegetable oil
- ½ cup (65 g) ground almonds
- ¾ cup (180 ml) hot water
- 3 garlic cloves, chopped
- 2 tbsp fresh ginger, chopped
- 2 tbsp (30 ml) tomato paste
- 1 ½ tsp garam masala
- ½ tsp ground cumin
- ¼ tsp turmeric
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1 can (14 oz/398 ml) coconut milk
- Cilantro leaves, for serving
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, coat the squash and onion with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 20 minutes or until the vegetables are tender.
- Meanwhile, in a bowl, combine the ground almonds with ¼ cup (60 ml) of the hot water to form a moist paste. Set aside.
- In a large, deep skillet over medium heat, soften the garlic and ginger in the remaining oil. Add the tomato paste and spices. Cook for 2 minutes while stirring. Add the remaining water and mix well.
- Add the almond paste mixture, chickpeas and coconut milk to the skillet. Mix well. Bring to a boil. Simmer for 10 minutes or until the sauce has thickened. Season with salt and pepper.
- Add the squash and onion to the skillet. Mix well. Add more water to thin out the sauce as needed. Adjust the seasoning.
- Serve the curry in shallow bowls. Sprinkle with cilantro leaves. Serve with basmati rice and warm naan bread, if desired.
This healthy and flavourful dish is easy to prepare. Gently sauté butternut squash with almond flour, ginger, spices, coconut milk and chickpeas to create an irresistible meal. It’s a delicious curry served with rice and naan for a dinner that will please your palate.