Delicata Squash, Chard and Chickpea Curry

Ingredients

• 1 pound(s) uncooked winter squash, delicata squash variety (unpeeled)
• 1 cup(s) light unsweetened coconut milk
• 1 Tbsp canned tomato paste
• 2 tsp low sodium soy sauce
• 1 Tbsp olive oil
• 1/2 cup(s) (chopped) uncooked onion(s)
• 2 clove(s) (medium) garlic clove(s), smashed
• 1 Tbsp curry powder
• 2 cup(s) uncooked Swiss chard, young, torn leaves
• 1 3/4 cup(s) canned drained chickpeas, rinsed and drained
• 1/2 tsp table salt

Instructions

1. Cut washed squash in half lengthwise; remove and discard seeds and stringy flesh. Place each squash half, cut side-down, on a cutting board; slice each half into thick quarters and then cut each quarter into 1/4-inch-thick slices.
2. In a small bowl, combine coconut milk, tomato paste and soy sauce.
3. In a 2-quart sauce pan, heat oil over medium heat. Add onion and garlic; saute until onion begins to soften, 1 minute. Add curry powder; stir until fragrant, 10 seconds. Add squash, chard and coconut milk-mixture; increase heat to medium-high and bring to a boil. Reduce heat to medium-low and cover; simmer, stirring occasionally, until squash is tender when pierced with a knife, 5-7 minutes. Add chickpeas and salt; increase heat to medium and stir until chickpeas are heated through, 2 -3 minutes.

Notes

Serving size: 1 1/4 cups.

Be sure to stir the coconut milk before measuring it because the cream floats to the top of the can.

If the Swiss chard leaves are tender, you can cut the stems and ribs into 1/4-inch pieces and add them to the curry with the leaves.