Chickpea Kale Curry With Spaghetti Squash

Chickpea Kale Curry With Spaghetti Squash

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A traditional Indian curry gets a unique seasonal twist. Chickpea kale curry with spaghetti squash makes for a simple, flavorful, and satisfying meal. Vegan and gluten free.

Serves: 5
Prep Time: 10 mins
Cooking Time: 50 mins

INGREDIENTS

1 spaghetti squash, large
2 1/2 tsp salt
1 tbsp + 2 tsp olive oil
Black pepper
1 tsp mustard seeds
1 tsp garlic paste
1 small onion, finely chopped
1.5 tsp curry powder
1 tsp garam masala
2 red chillies, finely chopped
1 cup tomato sauce
100 g kale, chopped
2 cups chick peas, cooked
1 cup coriander, fresh, finely chopped
1/2 fresh lemon

INSTRUCTIONS

1. Preheat oven to 375 degrees F
2. Wash all the vegetables thoroughly
3. Slice your squash in half lengthwise. Scoop out the seeds and pulp from the middle.
4. Place the squash on a baking sheet, cut side up. Drizzle with 2 tsp olive oil and sprinkle with 2 tsp salt and pepper.
5. Bake for 50 mins to 1 hour or until the flesh is tender and you can scrape noodle-like strands with a fork.
6. Whilst the squash in the oven, cook the curry
7. In a large pan over medium heat, add 1 tbsp olive oil and fry the mustard seeds until they start crackling
8. Add the garlic, onion and fry until lightly brown
Add the curry powder, garam masala and red chilli. Stir to coat the onions
9. Stir in the tomato sauce and kale and cook for 3 mins until the kale has wilted
10. Add the cooked chickpeas and 1/2 tsp salt and cook for a few minutes
11. Sprinkle with coriander
12. Once the squash is cooked, let it cool slightly and use a fork to scrape the squash into strands. Leave the strands in the squash skins
13. Pour the chickpea kale curry over the spaghetti squash strands in the skins and squeeze juice of 1/2 lemon

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