Chickpea Kuri Curry

Submitted by JenG
Submitted by JenG
I've finally perfected this curry sauce. Once you make it, you will know why I call it "Perfect Curry Sauce". Red Kuri squash is a Japanese variety squash that has a dark orange skin with a nutty, sweet flavor. They are available September through December.


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2 cans chickpeas, drained & rinsed 1 and ½ cups cooked Red Kuri squash, diced 1 large honey crisp apple, diced ½ cups walnuts, chopped ⅓ cup raisins PERFECT CURRY SAUCE ⅔ cup grapeseed Vegenaise 2 teaspoon white balsamic vinegar 1 teaspoon garam masala spice ½ teaspoon sea salt 1½ teaspoon ground turmeric ½ teaspoon curry powder 1 TBS maple syrup

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To cook Red Kuri squash, preheat oven to 375 degrees Fahrenheit. Cut squash in half, remove seeds. Bake cut side down on cookie sheet for 30 minutes, or until tender. Let cool. In large bowl, add chickpeas, cooked squash, chopped apple, walnuts and raisins. In a blender, combine curry sauce ingredients and blend until thick and creamy. Pour sauce over chickpea mixture and mix gently to coat thoroughly.