- Prep time 30 minutes
- Total time 50 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2022
Ingredients
Method
Using fork, prick skin of one squash half all over. Place squash, cut side down, in microwaveable dish. Microwave on High until flesh is tender when pierced with fork, 5 to 8 minutes. Transfer to plate. Repeat with remaining squash half.
Meanwhile, in large skillet, heat oil over medium heat. Add onion, garlic and pepper; cook, stirring occasionally, until onion has softened, about 4 minutes. Stir in garam masala, ginger and cumin; continue cooking, stirring often, for 1 minute. Add tomatoes, coconut cream and chickpeas. Season with salt and pepper. Cook over medium-low heat, stirring occasionally, for 10 minutes. Remove skillet from heat.
Using fork, scrape out flesh of squash. Measure 2 cups of shredded squash and add to skillet; mix well. (Save remaining squash for another use.) (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 3 months.)
Toast naan breads, if desired. Top half of the naan breads with curried squash, cucumbers, green onions and cilantro. Drizzle with lime juice and top with remaining naan breads.
Nutritional facts PER SERVING
- Calories 440
- Total fat 22 g
- Saturated fat 10 g
- Cholesterol 0 mg
- Sodium 425 mg
- Total carbohydrate 50 g
- Fibre 7 g
- Sugars 10 g
- Protein 11 g
- Iron 4.9 mg
