Vegan Dinner Chickpea Kale Curry Stuffed Spaghetti Squash PT60M https://img5.recipesrun.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
    Sponsored Links

    Vegan Dinner Chickpea Kale Curry Stuffed Spaghetti Squash

    4.1

    ( 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!
    Read More
    Vegan Dinner Chickpea Kale Curry Stuffed Spaghetti Squash
      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
      Sponsored Links
      Sponsored Links
      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

      Related Recipes

      Sponsored Links