| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 255 | 8g | 6g | 28g |
| sugars | fibre | protein | salt |
| 8g | 7g | 10g | 0.33g |
Why I Love Canadian Butternut Squash and Chickpea Curry Stuffed Zucchini
As someone who appreciates the therapeutic power of a hearty meal, I hold the recipe of Butternut Squash and Chickpea Curry Stuffed Zucchini close to my heart. It carries a hint of comfort, a dose of nutrition, and embodies a culinary technique that pairs tradition with innovation. This Canadian-inspired dish takes a delightful detour from my Irish and New England culinary influences, yet echoes the sentiment of family, comfort, and homely warmth that my recipes are deeply rooted in.
The Heart of the Dish: Fusion of Cultures
The Butternut Squash and Chickpea Curry Stuffed Zucchini recipe beautifully fuses elements from various cuisines. Nestled inside the comforting shell of zucchini lies the unexpected innovation – a savory concoction of butternut squash and chickpeas marinated in an aromatic curry sauce. The butternut squash introduces a gentle sweetness that balances the hearty chickpeas, while a medley of spices brings warmth reminiscent of a traditional British curry. The taste profile is complex yet remarkably harmonious, a testament to the beauty of global culinary fusion.
A Nod to an Icon
While creating this dish, my heart nodded to Annabelle Waugh, a Canadian culinary expert known for her commitment to comfort food. Annabelle boasts a collection of recipes that resonate with the soul, much like this combination of butternut squash and chickpeas wrapped in a zucchini vessel. While she might not have directly inspired this recipe in all its detail, her love for simple, flavourful ingredients that feel like a warm hug did serve as a guiding light.
If your heart yearns for combinations that pair well with this recipe, consider a bowl of classic Canadian cheese soup or a simple, refreshing Canadian Kale Salad, to round off your Canadian inspired culinary experience.
What You’ll Need
- 3 medium-sized zucchinis
- 2 tablespoons olive oil
- 1 small butternut squash, peeled and cubed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 can (13.5 ounces) coconut milk
- 1/2 cup vegetable broth
- Salt, to taste
- Pepper, to taste
- 1 bunch fresh cilantro, chopped (for garnish)
Method
Step One
Start by preheating the oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the inside to create a boat. Set aside.
Step Two
In a large pan, heat the olive oil over medium heat. Add in the chopped onion and minced garlic, sautéing until the onions become translucent.
Step Three
Add the butternut squash cubes to the same pan. Cook for around 10 minutes, stirring occasionally, or until the squash begins to soften.
Step Four
Next, add in the curry powder, ground turmeric, ground cumin, and ground coriander, stirring everything together.
Step Five
Add the chickpeas to the pan, stirring them in with the rest of the ingredients. Continue to cook everything together on medium heat for another 5 minutes.
Step Six
Pour in the coconut milk and vegetable broth, stirring until everything’s combined. Allow the mixture to simmer for around 15 minutes so the flavors can meld together. Season with salt and pepper to taste.
Step Seven
Take your zucchini boats and fill them with the butternut squash and chickpea curry. Once filled, place them onto a baking sheet and put in the preheated oven for about 20 minutes, or until the zucchinis are tender.
Step Eight
Once ready, take out from the oven and garnish with fresh chopped cilantro before serving. Enjoy your Butternut Squash and Chickpea Curry Stuffed Zucchinis warmly!
