quinoa chickpea curry served in a squash
As you can see here and here, I do enjoy serving recipes in bowls you can eat. Tis' the season of squash and kabocha is one of my favourites. It has such a nice texture and pairs very well with the flavours of curry. It's also hearty and will keep your tummy full! This recipe makes 3 servings. (2 will be served in the squash)
- 1 kabocha squash
- 4 tablespoons of olive oil
- 1 can of chickpeas, rinsed and drained
- 1 cup of quinoa, cooked and rinsed
- 1/2 yellow onion, diced
- 2 cloves of garlic, minced
- 2 large tomatoes, diced
- 1 jalapeno, sliced
- 1 red pepper diced
- 1 tablespoon of curry powder
- 1/2 cup of water
- dash of salt
Preheat your oven to 400 degrees.
Cut the squash in half, and then cut a small slice off the bottom where it's round so that it can sit on a plate without rolling around.
Cut around the edges of the squash to make it easier to scoop out the guts and seeds. You should have two hollow halves.
Cover each half in a tablespoon of olive oil and spread it around the squash.
Place the halves face down on parchment paper and bake for 30 minutes or until you can put a fork through the squash.
Bring two cups of water to a boil. Add quinoa. Turn down to medium heat and cover the quinoa. Cook for 15 minutes. Rinse and set aside.
Cook the onion and garlic in a large pot or pan with 2 tablespoons of olive oil over medium heat until the onions are translucent (about 5 mins)
Add the chickpeas, tomatoes, jalapenos, pepper, water, salt and curry powder.
Stir and bring the mix to a simmer over medium heat.
Cook for about 15 minutes, stirring occasionally. The mix should be thick and the peppers should be soft.
Mix the curry and the quinoa, and serve in the squash halves.
You should have one serving of curry leftover for lunch the next day!