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–+ servings

Kabocha Squash Chickpea Curry

A hearty and flavorful curry made with kabocha squash and chickpeas.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 Kabocha squash peeled and cubed
  • 1 can Chickpeas drained and rinsed
  • 1 tablespoon Olive oil
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 1 tablespoon Curry powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground coriander
  • 1 can Coconut milk
  • 1 cup Vegetable broth
  • 1 tablespoon Soy sauce
  • 1 tablespoon Lime juice freshly squeezed
  • to taste Salt and pepper
  • for garnish Fresh cilantro chopped

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
  2. Add minced garlic, curry powder, ground cumin, and ground coriander. Cook for another minute until fragrant.
  3. Add cubed kabocha squash, chickpeas, coconut milk, and vegetable broth. Stir to combine.
  4. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.
  5. Stir in soy sauce and lime juice. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 10g | Sodium: 600mg | Potassium: 800mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Chickpea, Curry, Kabocha Squash, Vegetarian
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