Delicata Squash, Chard, and Chickpea Curry
Uncooked winter squash
1 pound(s), delicata squash variety (unpeeled)
Canned unsweetened light coconut milk
Canned tomato paste
Low sodium soy sauce
½ cup(s), chopped
2 medium clove(s), smashed
1 Tbsp, madras variety
Uncooked Swiss chard
2 cup(s), young, torn leaves
Canned drained chickpeas
1¾ cup(s), rinsed and drained
- Cut squash in half lengthwise; remove and discard seeds and stringy flesh. Place each squash half, cut side down, on cutting board; slice each half into quarters and then cut each quarter into ¼-inch-thick slices.
- Combine coconut milk, tomato paste, and soy sauce in small bowl; set aside.
- Heat oil over medium heat in large saucepan. Add onion and garlic; cook, stirring frequently, until onion softens, about 1 minute. Add curry powder and stir until fragrant, about 10 seconds. Add squash, Swiss chard, and coconut milk mixture; increase heat to medium-high and bring to boil. Reduce heat to medium-low and cover; simmer, stirring occasionally, until squash is tender when pierced with knife, 5−7 minutes. Add chickpeas and salt; increase heat to medium and stir until chickpeas are heated through, 2−3 minutes.
- Serving size: 1¼ cups