Chickpea kale curry stuffed spaghetti squash

By Shahzadi Devje
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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, flavourful, and oh so satisfying. 

SERVES
5

Ingredients

Spaghetti Squash

  • 1 spaghetti squash, large, sliced in half (lengthwise), seeds removed
  • 2 teapsoon olive oil
  • Salt and black pepper, to season

Chickpea Kale Curry

  • 1 tablespoon olive oil
  • 1 teaspoon mustard seeds
  • 2 cloves garlic, large, crushed
  • 1 onion, medium, finely chopped
  • 1.5 teaspoons curry powder
  • 1 teaspoon garam masala
  • 2 red chillies, finely chopped
  • 1 cup tomato passata, thick, coulis-style
  • 5 cups kale washed, stems removed, chopped into medium-sized leaves
  • 2 cups canned chickpeas, drained and rinsed
  • 1 cup cilantro fresh, washed, finely chopped
  • 1/2 lemon, fresh, juice
  • 1/2 teaspoon salt

Directions

For the Spaghetti Squash

  1. Preheat oven to 375 degrees F
  2. Before cutting the squash in half, wash it thoroughly. A large sharp knife will make it easier to cut through.
  3. Place the squash (face up) on a baking tray.
  4. Drizzle with two teaspoons olive oil and sprinkle with one teaspoon of salt and pepper.
  5. Turn face down and send to bake for 50 minutes to one hour or until the flesh is soft and tender.
  6. Once cooled, use a fork and gently scrape into strands. Leave the strands in the squash skin; they will be used as "bowls" to serve the curry.

For the Chickpea Kale Curry 

  1. In a large pan, heat one tablespoon of olive oil and fry the mustard seeds until they start to crackle. TIP: To avoid burning, heat the mustard seeds over medium heat. Keep a close eye on them as they crackle rather quickly. Wait for them to crackle before serving to preserve their flavour. 
  2. Add the garlic, onion, and cook until golden brown. 
  3. Stir in the curry powder, garam masala, and chillies until well combined.
  4. Add the tomato sauce and kale, stir to combine, then cook for three minutes or until the kale has wilted.
  5. Add the cooked chickpeas and half a teaspoon salt and cook for a few minutes.
  6. Garnish with cilantro.
  7. Stuff the squash with the chickpea kale curry and squeeze juice of half a lemon.
  8. Divide curry among five plates and enjoy! 

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