Vegan Dinner Chickpea Kale Curry Stuffed Spaghetti Squash PT60M https://img5.cooker-king.com/201907/2019/1021/b1/e/593158/300x200x90.jpg A traditional Indian curry gets a unique seasonal twist. Chickpea kale curry stuffed spaghetti squash is a delicious gluten-free healthy dinner! Simple, flavorful, and oh so satisfying. It’s one of the most popular recipes in our household – and for good reason too! 5 servings Ingredients: 1/2 tsp. salt 1/2 lemon fresh, juiced 1 cup cilantro fresh, finely chopped 2 cups chickpeas cooked, drained and rinsed 100 g kale stems removed, chopped medium 1 cup tomato sauce thick, coulis-style 2 red chili finely chopped 1 tsp. garam masala 1.5 tsp. curry powder 1 onion medium, finely chopped 2 cloves garlic paste (1 tsp) 1 tsp. mustard seeds 1 tbsp. olive oil for curry 1 tsp. black pepper 2 tsp. olive oil for spaghetti squash 1/2 tsp. salt 1 spaghetti squash large

    Vegan Dinner Chickpea Kale Curry Stuffed Spaghetti Squash

    5.0

    ( By Jennifer )

    A traditional Indian curry gets a unique seasonal twist. Chickpea kale curry stuffed spaghetti squash is a delicious gluten-free healthy dinner! Simple, flavorful, and oh so satisfying. It’s one of the most popular recipes in our household – and for good reason too!
    01 Information
    • Grade easy
    • Serving 5 servings
    • Calorie 258 Kcal
    • Prep Time 10 Mins
    • Cook Time 50 Mins
    • Total Time 60 Mins
    02 Ingredients
    • Chickpea Kale Curry
      • 1/2 tsp. salt
      • 1/2 lemon fresh, juiced
      • 1 cup cilantro fresh, finely chopped
      • 2 cups chickpeas cooked, drained and rinsed
      • 100 g kale stems removed, chopped medium
      • 1 cup tomato sauce thick, coulis-style
      • 2 red chili finely chopped
      • 1 tsp. garam masala
      • 1.5 tsp. curry powder
      • 1 onion medium, finely chopped
      • 2 cloves garlic paste (1 tsp)
      • 1 tsp. mustard seeds
      • 1 tbsp. olive oil for curry
    • Spaghetti squash
      • 1 tsp. black pepper
      • 2 tsp. olive oil for spaghetti squash
      • 1/2 tsp. salt
      • 1 spaghetti squash large
    03 Method
    • Step 1
      Spaghetti Squash Preheat oven to 375 degrees F. Wash all the vegetables thoroughly and set aside.
    • Step 2
      Slice squash in half lengthwise. Scoop out the seeds from the middle. Place the squash on a baking tray, cut side up.
    • Step 3
      Drizzle with 2 tsp olive oil and sprinkle with 1 tsp salt and pepper. Turn face down. Bake for 50 mins to 1 hour or until the flesh is tender.
    • Step 4
      Let it cool. Use a fork to scrape the squash into strands. Leave the strands in the squash skins.
    • Step 5
      Chickpea Kale Curry In a large pan over medium heat, add 1 tbsp olive oil and fry the mustard seeds until they start crackling. Add the garlic, onion and fry until lightly brown.
    • Step 6
      Add the curry powder, garam masala, and red chili. Stir to coat the onions. Stir in the tomato sauce and kale and cook for 3 mins until the kale has wilted.
    • Step 7
      Add the cooked chickpeas and 1/2 tsp salt and cook for a few minutes. Sprinkle with coriander. Stuff the squashes with the chickpea kale curry and squeeze juice of 1/2 lemon.
    • Step 8
      Scrub the squash clean before slicing in half, and use a large sharp knife to help you cut through successfully. Use a brush or your hands to spread the oil over the squash halves. Cook faced down in the middle shelf of your oven. Wait for the squash to cool before using a fork to separate the strands. Be gentle. Heat the mustard seeds on medium heat to prevent burning. Keep a close eye as they crackle pretty quickly. You want to wait for them to crackle to ensure they release their flavor.
    04 Author
    Jennifer Jennifer
    56 Recipes

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