Curry with Chickpeas and Squash

Preparation time : 45 minutes / Cooking Time : About 28 minutes

Yield : 4 servings

Recipe created by Josée Robitaille

  • 1

    In a large saucepan, heat the butter over medium-high heat. Add the curry and turmeric and mix well. Add the onions and cook over medium heat for 5 to 6 minutes, stirring regularly.

  • 2

    Add the ginger, garlic, squash, broth and tomato paste and mix well. Season with salt and bring to a boil. Cook, covered, over medium-low heat for 15 minutes.

  • 3

    Add the chickpeas, cauliflower and kale. Continue cooking for 5 minutes.

  • 4

    In a small bowl, combine the milk and cornstarch. Add this mixture to the squash curry and bring to a boil, stirring constantly, until thickened.

  • 5

    Check the seasoning. Add the cilantro and serve.

Since cow’s milk naturally provides more nutrients than coconut milk, it’s a great choice when making curry.

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Curry with Chickpeas and Squash

Ingredients

  • 30 mL (2 tbsp) butter
  • 30 mL (2 tbsp) ground curry
  • 2.5 mL (1/2 tsp) ground turmeric
  • 2 onions, minced
  • 15 mL (1 tbsp) ginger, finely grated
  • 1 clove garlic, finely chopped
  • 750 mL (3 cups) butternut squash, cubed
  • 375 mL (1½ cups) vegetable broth
  • 15 mL (1 tbsp) tomato paste
  • 540 mL (19 oz) canned chickpeas, drained and rinsed
  • 500 mL (2 cups) cauliflower, cut into small florets
  • 750 mL (3 cups) kale, chopped
  • 500 mL (2 cups) milk
  • 30 mL (2 tbsp) cornstarch
  • 45 mL (3 tbsp) fresh cilantro, chopped
  • Salt to taste

Mango Lassi

Preparation time : 5 minutes / Cooking Time : -

Yield : 4 servings

  • 1

    In a blender, combine all ingredients and purée until smooth. Serve immediately.

Indulge in the delicate flavour of this mango lassi that uses spices instead of added sugar. It’s a healthy beverage choice that is both nourishing and hydrating. 

Click here for more dietitians' favourite recipes!

Mango Lassi

Ingredients

  • 2 cans (398 mL or 14 oz each) mango slices, drained, or the equivalent of mango purée
  • 150 mL (2/3 cup) plain Greek yogurt
  • 250 mL (1 cup) milk
  • 250 mL (1 cup) ice
  • 0.5 mL (1/8 tsp) fennel powder
  • 0.5 mL (1/8 tsp) green cardamom powder