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Chickpea kale curry stuffed spaghetti squash
Ingredients
Spaghetti squash:
- 1 spaghetti squash large
- 1/2 teaspoon salt
- 2 teaspoons olive oil for spaghetti squash
- 1 teaspoon black pepper
Chickpea kale curry:
- 1 tablespoon olive oil for curry
- 1 teaspoon mustard seeds
- 2 cloves garlic paste (1 teaspoon)
- 1 onion medium, finely chopped
- 1.5 teaspoon curry powder
- 1 teaspoon garam masala
- 2 red chili finely chopped
- 1 cup tomato sauce thick, coulis-style
- 100 grams kale stems removed, chopped medium
- 2 cups chickpeas cooked, drained and rinsed
- 1 cup cilantro fresh, finely chopped
- 1/2 lemon fresh, juiced
- 1/2 teaspoon salt
Directions
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 two teaspoons olive oil and sprinkle with one teaspoon salt and pepper. Turn face down.
- Bake for 50 minutes to one 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 one tablespoon 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 three minutes until the kale has wilted.
- Add the cooked chickpeas and 1/2 teaspoon 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.
Notes:
- 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.
- Use a thick coulis-style tomato sauce as you don't want a runny curry.
