RED CURRY CHICKPEAS AND KABOCHA SQUASH

Name: RED CURRY CHICKPEAS AND KABOCHA SQUASH
Cuisine: Asian
Ingredients: 2 red chillies, or more, to taste, de-stemmed and de-seeded; 1 lemongrass stalk, tough parts removed, chopped; ¼ cup/40g coarsely chopped shallot; 1 tablespoon grated fresh ginger; 3 garlic cloves, smashed; 1 (1-inch/2.5cm) piece fresh turmeric, grated, or 1 teaspoon ground; 3 tablespoons fresh lemon juice; 1 large kabocha squash; 1 teaspoon ground cumin; ½ teaspoon ground coriander; 1 cup/250ml Light Vegetable Broth (here); 1 red onion, chopped; 2 garlic cloves, finely chopped; 1 green pepper, diced; 1 (400g) chopped tomatoes, undrained; 2 tablespoons nutritional yeast; 1 teaspoon smoked paprika; 3 cups/500g cooked chickpeas, drained and rinsed

8 steps

Turn this hearty dish into a robust meal by adding more veggies, such as cauliflower or green beans, to the curried chickpeas. Serve as is or on a bed of whole grains

Updated at: Wed, 16 Aug 2023 23:51:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories253.3 kcal (13%)

Total Fat3.9 g (6%)

Carbs45.5 g (17%)

Sugars17.8 g (20%)

Protein11.6 g (23%)

Sodium410 mg (20%)

Fiber7.7 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

FOR THE RED CURRY PASTE: Combine all the curry paste ingredients in a food processor plus 2 tablespoons of water and blend to a paste.

Step 2

Taste and adjust the seasonings, if needed. Set aside.

Step 3

FOR THE SQUASH: Preheat the oven to 200°C/400°F/gas mark 6. Line a large, rimmed baking tray with a silicone mat or baking parchment.

Step 4

Place the whole squash on the prepared baking tray and roast in the oven for about 20 minutes. Remove from the oven and set aside until cool enough to handle.

Step 5

Cut the cooled squash in half vertically, then use a spoon to scoop out the seeds and fibre. Cut the squash into eight uniform wedges.

Step 6

Arrange the wedges on the same baking tray and sprinkle with the cumin and coriander. Return the tray to the oven and bake for 20 minutes before removing the tray from the oven once again. Use a metal spatula to flip the wedges, and return the tray to the oven to bake the wedges until tender, another 15 to 20 minutes.

Step 7

FOR THE CHICKPEAS: Heat the Light Vegetable Broth in a large pot over a medium heat. Add the onion and garlic, cover, and cook until tender, about 4 minutes. Stir in 2 to 3 tablespoons of the curry paste,** and then add the pepper and tomatoes. Cover and bring to the boil. Lower the heat to low and simmer until the vegetables are tender, about 20 minutes. When the vegetables are tender, use a hand blender to break up some of the vegetables or remove up to 2 cups/500ml of the solids and liquids from the pot, puree them in a blender or food processor, and return them to the pot. Stir in the nutritional yeast, smoked paprika and chickpeas and cook for 5 to 10 minutes longer to heat through and blend the flavours.

Step 8

TO SERVE: Arrange the squash wedges on dinner plates or shallow bowls, two wedges per serving, and top with the curried chickpeas.* Turn to the Legumes and Grains Cooking Charts here for instruction, if needed.