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Chickpea Kale Curry With Spaghetti Squash

4.5 from 8 votes
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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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main
Servings: 5 people
Chickpea Kale Curry Stuffed Spaghetti Squash boats on a baking tray garnished with lemon slice and fresh cilantro


Spaghetti squash

  • 1 spaghetti squash large
  • 1/2 tsp salt
  • 2 tsp olive oil for spaghetti squash
  • 1 tsp black pepper

Chickpea Kale Curry

  • 1 tbsp olive oil for curry
  • 1 tsp mustard seeds
  • 2 cloves garlic paste (1 tsp)
  • 1 onion medium, finely chopped
  • 1.5 tsp curry powder
  • 1 tsp garam masala
  • 2 red chili finely chopped
  • 1 cup tomato sauce thick, coulis-style
  • 5 cups kale washed, stems removed, chopped medium
  • 2 cups chickpeas cooked, drained and rinsed
  • 1 cup cilantro fresh, finely chopped
  • 1/2 lemon fresh, juiced
  • 1/2 tsp salt


Spaghetti Squash

  • Preheat oven to 375 degrees F
  • Wash all the vegetables thoroughly and set aside
  • Slice squash in half lengthwise. Scoop out the seeds from the middle.
  • Place the squash on a baking tray, cut side up.
  • 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.
  • 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.
  • Stuff the squashes with the chickpea kale curry and squeeze juice of 1/2 lemon.


  • Scrub the squash clean before slicing in half, and use a large sharpe 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
  • Use a thick coulis-style tomato sauce as you don't want a runny curry
Nutrition Facts
Chickpea Kale Curry With Spaghetti Squash
Amount Per Serving
Calories 258 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 772mg32%
Potassium 791mg23%
Carbohydrates 42g14%
Fiber 10g40%
Sugar 13g14%
Protein 10g20%
Vitamin A 2845IU57%
Vitamin C 66.8mg81%
Calcium 131mg13%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.