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.
This one knocked our socks off! I love its simplicity the most. Those from a South Asian background know that often times curries take a while and have a pretty long ingredients list. Not this one thankfully! Curry powder and garam masala were the main spices I used. I think they provided a perfect blend for this type of dish. It’s a short cut frankly! Both curry powder and garam masala are spice blends and consist of several different spices. Definitely a sneaky way to save time and enjoy a rich flavour profile.
Garam masala – An earthy, aromatic spice blend
Garam masala is one of my favourites. It’s an aromatic spice blend from the Punjab region of Northern India. Warm and earthy, this curry blend is often used in an array of dishes; vegetable curries, with lamb or fish, and in beans and lentils. The blend does vary, but commonly includes a mixture of coriander, cardamom, cumin and black pepper. Lovely warm flavours to compliment hearty fall dishes.
And let’s be honest, Fall is a special time of year where it’s all about warmth and comfort food. With access to beautiful seasonal produce, I honestly feel spoilt. It’s an opportunity to try new flavours and reap the nutritional benefits that variety has to offer.
What cozy dishes come to mind when you think of Fall?
I imagine hearty soups, slow cooker curries and casseroles, and baking. All of which feature in-season ingredients. I get particularly excited about winter squashes, like this one. So many varieties of squashes to enjoy – the recipe options are pretty endless.
A closer look at spaghetti squash
I grew up enjoying a variety of Indian squashes; acorn, butternut, bottle gourd, yellow and zucchini squash, tinda and the list continues. Spaghetti squash is something new for us. Apart from being my favourite winter squash, spaghetti squash is unique relative to other winter squashes. It’s generally known to be native to North and Central America. However, some historical accounts mention it was actually discovered in Manchuria, China during the 1890’s.
With a distinctive texture, spaghetti squash separates into translucent, spaghetti-like strands when cooked. Pretty, golden strands of goodness!! This squash serve as a good alternative to conventional spaghetti. It’s low in calories and fat and rich in beta carotene and fiber. It has a mild taste, so complements other flavors well.
When shopping for spaghetti squash, look for squash that are firm and smooth, uniformly yellow and free from soft spots. Bear in mind, it is heavy and pretty hard to cut. I needed help (a saw would have come in handy).
Once you have managed to slice through it, it’s an easy ride. You can scrape the seeds out before baking or leave them and scrape out afterwards. To prep, I sprinkle olive oil, salt and pepper and bung it in the oven at 375 degrees Celsius. It can take anywhere from 50 minutes to an hour depending on the size of your squash. Once done, let it cool and scrape away with a fork. I get amazed by the beautiful golden strands. It’s a perfect match with this this chickpea kale curry.
Vegan and gluten free
If you’re after a vegan or gluten free option for your next meal, this chickpea kale curry with spaghetti squash is a finger licking option. A delightful fusion of eastern and western flavors to create a flavor-packed, satisfying meal for the entire family.
What is your favourite winter squash?
So, kuch kuch hota hai? If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram and twitter! Can’t wait to see your photos.
Looking to enjoy more plant-based sources of protein? Grab my FREE Cheat Sheet – 29 Incredible Plant Sources of Protein. You’ll definitely be spoilt for choice!
Chickpea Kale Curry With Spaghetti Squash
Ingredients
Spaghetti squash
- 1 spaghetti squash large
- 2 tsp salt
- 2 tsp olive oil for spaghetti squash
- 1 tsp black pepper
Chickpea Kale Curry
- 1 tbsp olive oil
- 1 tsp mustard seeds
- 2 cloves garlic paste (1 tsp)
- 1 onion small, finely chopped
- 1.5 tsp curry powder
- 1 tsp garam masala
- 2 red chili finely chopped
- 1 cup tomato sauce
- 100 g kale trimmed, chopped
- 2 cups cooked chickpeas drained and rinsed
- 1 cup coriander fresh, finely chopped
- 1/2 lemon fresh, juiced
- 1/2 tsp salt
Instructions
Spaghetti Squash
- Preheat oven to 375 degrees F
- Wash all the vegetables thoroughly
- Slice your squash in half lengthwise. Scoop out the seeds and pulp from the middle.
- Place the squash on a baking sheet, cut side up.
- Drizzle with 2 tsp olive oil and sprinkle with 2 tsp salt and pepper.
- Bake for 50 mins to 1 hour or until the flesh is tender.
- Let it cool. Use a fork to scrape the squash into strands. Leave the strands in the squash skins.
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
- Add the curry powder, garam masala and red chilli. Stir to coat the onions
- Stir in the tomato sauce and kale and cook for 3 mins until the kale has wilted
- Add the cooked chickpeas and 1/2 tsp salt and cook for a few minutes.
- Sprinkle with coriander.
- Pour the chickpea kale curry over the spaghetti squash strands in the skins and squeeze juice of 1/2 lemon.
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