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Curry Chickpea and Butternut Squash Tacos
This delicious recipe combines the earthy Caribbean flavor of curry with Latin flare for a fun, easy and healthy meal!
2-3 Corn tortillas
1 can chick peas
1 cup butternut squash, finely diced
1 onion, diced
2 cloves of garlic, minced
1 bunch of thyme
1 bunch cilantro, chopped finely
1 tbs Jamaican curry powder
1 cup of water or vegetable stock
In a bowl mix together chick peas (drained), squash, diced onions, garlic and curry powder.
In a sautee pan with olive oil on medium high heat place your mixture of chickpeas and squash. Let it cook for 2 minutes, stirring occasionally. Add water or stock and thyme (tie together for easy removal of stems) and let simmer for 5 minutes, stirring occasionally. Add salt to taste. When finished (liquid will reduce some), mix in cilantro. Serve on your tortillas (best to heat the tortilla either in oven or in frying pan).