Photo of Delicata Squash, Chard, and Chickpea Curry by WW

Delicata Squash, Chard, and Chickpea Curry

Total Time
35 min
20 min
15 min


Uncooked delicata squash

1 pound(s)

Canned unsweetened light coconut milk

1 cup(s)

Tomato paste

1 Tbsp

Less sodium soy sauce

2 tsp

Olive oil

1 Tbsp

Uncooked onion

½ cup(s), chopped


2 clove(s), smashed

Curry powder

1 Tbsp, madras variety

Uncooked Swiss chard

2 cup(s), young, torn leaves

Canned drained chickpeas

1¾ cup(s), rinsed and drained

Table salt

½ tsp


  1. 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.
  2. Combine coconut milk, tomato paste, and soy sauce in small bowl; set aside.
  3. 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.
  4. Serving size: 1¼ cups