Chickpea Kale Curry With 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 and you can scrape noodle-like strands with a fork.

Whilst the squash in the oven, cook the 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

Once the squash is cooked, let it cool slightly and use a fork to scrape the squash into strands. Leave the strands in the squash skins

Pour the chickpea kale curry over the spaghetti squash strands in the skins and squeeze juice of 1/2 lemon

Equipment Needed

Spice Level:

Dietary