Pressure Cooker Curried Chickpea stuffed Acorn Squash
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Vegan Richa · by Vegan Richa★ 4.4 (10)

Pressure Cooker Curried Chickpea stuffed Acorn Squash

NUTRITION · PER SERVING55M COOK
CAL 26%·PRO 43%
CARBS 95G74% OF CAL
18G FIBER0G ADDED17G INTRINSIC60G OTHER17G TOTAL SUGAR
FAT 8G15% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted acorn squash halves filled with curried chickpeas and brown rice, topped with mango, tomato, and cilantro. This colorful, aromatic one-pot meal has warm spices and bright fresh elements. It's hearty and satisfying for vegan and gluten-free diners.

mainindianbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 3/4 cup dry chickpeas (about 1 3/4 cup when soaked)
  • 1/4 cup brown rice (washed and soaked for half an hour)
  • 2 cups water
  • 1 small acorn squash (halved and seeds removed)
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 cup chopped red onion
  • 4 cloves of garlic (finely chopped)
  • 1/2 inch ginger (minced)
  • 1 green chili (minced)
  • 1/4 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp dry mango powder (amchur or use 1/2 tsp more lime juice)
  • 2 small tomatoes chopped
  • 1/2 tsp lime juice
  • 1 cup loosely packed chopped greens (like rainbow chard or spinach)
  • 1/2 tsp or more salt
  • 1/4 to 1/2 tsp cayenne
  • cilantro (paprika and black pepper for garnish)
PREP
25M
SODIUM
637MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.