Recipe: Coconut Curry

coconut curry

I was SO fascinated by all the ingredients you mentioned you would like recipes for during last weeks giveaway! I will do my best to address each and everyone one! A few of them are ingredients I don’t use much or ever (pomegranate molasses?) and a few of them are ingredients I use all the time! Todays recipe includes a number of different ingredients that were mentioned: chickpeas, squash, coconut milk. Hopefully you like it!

This is a super easy one dish meal: vegetarian, high fibre, easy to make, versatile, curry dish. I feel like most recipes involving butternut squash end up being curryish. I do have this recipe as well in case you aren’t a big fan of the curry taste. But this can be as mild or spicy as you like! Some flavors just go so nicely together.

Coconut Curry

Serves about 4

2 cups of cooked chickpeas (approx)

1 medium butternut squash

1 cup coconut milk

1 tbs tandoori masala spices(or curry powder)

4 cups swiss chard, spine cut out and coarsely chopped

1/2 cup chopped almonds

2 tomatoes chopped

sea salt to taste


Cut squash in half and remove seeds. Microwave for about 7 minutes until starting to soften. Remove skin of squash and chop squash into 1 inch cubes. In a large pot, combine all ingredients and simmer for about 30 mins or until you want to eat(I think mine simmered for about an hour!) Easy, healthy and delicious!


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