Vegetarian curry with squash and chick peas

Vegetarian curry with squash and chick peas

  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Main dishes


Calories: 409

  1. Remove the peel and seeds from the squash, cut into cubes the same size as the chick peas so they have the same cooking time.
  2. Insert the paddle in the bowl.
  3. Put the onion and chopped garlic, oil and spices (paprika, curry and turmeric) is the bowl, spreading evenly on the bottom.
  4. Close the lid, set the thermostat to position 4, press the bottom heating element button and press the on/off button. Sauté for 4 min.
  5. Add the squash and brown for another 6 min.
  6. Add the chick peas, tomato paste and broth and cook for another 15 min.
  7. In the meantime, boil the Basmati rice in salted water, drain when al dente and serve it with the vegetarian curry.


  • Cleaned squash: 800 gr
  • Precooked chick peas: 400 gr
  • Oil: lev 5
  • Spicy paprika: 1 teaspoon
  • Curry: 1 teaspoon
  • Onion: 1
  • Garlic: 2 cloves
  • Tomato paste: 2 teaspoon
  • Broth: 250 ml
  • Turmeric: 1 teaspoon
  • Basmati rice: 640 gr

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