Delicata Squash, Chard, and Chickpea Curry
3
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
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
Garlic
2 clove(s), smashed
Curry powder
1 Tbsp, madras variety
Uncooked Swiss chard
2 cup(s), young, torn leaves
Canned chickpeas (low sodium)
1¾ cup(s), rinsed and drained
Table salt
½ tsp
Instructions
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
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