I recently visited a tapas restaurant with some friends, where I tried a variety of different dishes. There was one item in particular that really stood out, a real favourite for us at the table, so I was inspired to try and recreate it at home. It was a sweet chickpea curry, topped with crunchy coconut chips alongside a house made yogurt sauce. All this was served over a roasted spaghetti squash, which I thought was a tasty combination. This recipe is my own adaptation which I call, chickpeas in a red curry sauce over spaghetti squash with mint yogurt.
Though I have suggested in this recipe to use spaghetti squash, you can also prepare the curry and serve it over rice if you prefer. The squash is really easy to make. Simply cut in half, remove the seeds, drizzle some olive oil, then season with salt and pepper and roast for an hour. While the squash is cooking, you will have lots of time to prepare the curry, which will take less then half hour. Then you’ll still have time to whip up some mint yogurt before the squash is done. Once everything is ready, assemble and enjoy!
So although this meal might look intimidating to make, it is actually quite simple. I hope you get the change to try it!
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- FOR THE SQUASH:
- 1 spaghetti squash, halved and seeded
- 4 tablespoons olive oil
- salt and pepper to taste
- FOR THE CURRY:
- 2 shallots, finely chopped
- 1 teaspoon ginger
- 4 garlic cloves, minced
- 2 teaspoons red curry paste
- 1 red bell pepper, chopped fine
- 1 can coconut milk
- ¾ teaspoon brown sugar
- ½ teaspoon tumeric
- ¼ teaspoon cayenne pepper
- 750 ml of canned chickpeas
- ⅔ cup frozen green peas
- salt and pepper to taste
- FOR THE MINT YOGURT:
- 4 tablespoons plain greek yogurt
- 1 small handful of mint chopped finely
- ½ of the zest from one lemon
- cilantro (optional)
- coconut chips, or shredded toasted coconut
- Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
- Meanwhile make the curry. Heat a large deep pot over medium heat. Once hot, add 2 tablespoons olive oil, ginger, garlic, and shallot. Sauté for 2-3 minutes or until slightly softened.
- Add the red curry paste and stir to combine, about one minute.
- Add bell pepper and stir to coat. Then add coconut milk, turmeric, cayenne pepper, brown sugar, and chickpeas. Stir to combine and bring to a simmer over medium heat. Then reduce heat to low and continue cooking (uncovered) for 10-12 minutes.
- Add the frozen peas and continue to cook another 2-3 minutes. Season with salt and pepper as needed. Remove from heat and keep covered.
- Make the yogurt sauce by combining all the ingredients in a small bowl and whisking together.
- When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a plate, alternatively serve in the peel (as pictured). Top the spaghetti squash with the curry, garnish with cilantro and coconut chips, and add a few dollops of the mint yogurt on the plate. Enjoy!