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Bengali Style Squash

Yield: 5 cups / 1.25 kg

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 5 cups
Calories 227 kcal

Ingredients

Metric - US Customary

Instructions

  1. Drain jars of squash and chickpeas, reserving liquid.
  2. To the liquid add the coconut milk powder and the cornstarch. Whisk. Zap in microwave on high for one minute. Whisk. Return to microwave, zap another 3 minutes.
  3. Combine everything from oil down to ginger in a large saucepan, heat slowly for 3 to 5 minutes to toast spices.
  4. Add coconut milk mix.
  5. Add squash and chickpeas, heat through, stirring gently.
  6. Serve.

Recipe Notes

You can make this up to a day or two ahead, to serve as part of an Indian food buffet. Store in a sealed container in fridge.