Easy Chickpea and Kabocha Squash Curry
Kabocha squash is a Japanese variety of winter squash known for its sweet flavor and smooth texture.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 14.
Ingredients
- 1 cup Chickpeas
- 1 pound Kabocha Squash
- 1 can Coconut Milk
- 1 medium Onion
- 2 clove Garlic
- 1 teaspoon Ginger
- 2 teaspoon Curry Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Lime Juice
- 2 tablespoon Fresh Cilantro
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until onion is translucent.
- Add curry powder, turmeric powder, cumin powder, coriander powder, salt, and black pepper. Stir well.
- Add kabocha squash and coconut milk. Bring to a boil, then reduce heat and simmer for 20 minutes or until squash is tender.
- Add chickpeas and lime juice. Cook for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 55g19%
- Sugars 10g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.