Kuri curry

Prep time 15 minutes Total time 35 minutes Serves 4

Evenings are starting to get cool enough for us to seek a bit of warmth in our cooking, and who can resist trying all the funky squash autumn has to offer?

Squash are often difficult to work with because of their thick skin, but the Kuri variety is among the easier ones to slice. Plus, its skin is edible, so you won’t even have to remove it.

This Kuri curry can be whipped up quickly enough to serve on a weeknight and the leftovers make great lunches for the next day.



  • 2 tbsp. organic extra virgin Tunisian olive oil from Olive Pressée
  • 6 cups Kuri squash from Bio-Saveur
  • 1 yellow onion from Bio-Saveur
  • 2 garlic cloves from Jardins d’Ambroise
  • 2 tsp. organic curry powder from Frontier Co-op
  • 2 tsp. organic ground ginger from Frontier Co-op
  • ¼ cup natural roasted almond butter from Jardins la Palmeraie
  • 1 ½ cups almond beverage from Natur-a
  • 2 cups vegetable broth
  • 3 cups rainbow chard from Lufa Farms Anjou
  • 1 cup sprouted chickpeas from De Germe en Pousse
  • ¼ cup cilantro from Lufa Farms Ahuntsic
  • ¼ cup organic California almonds from Yupik
  • 3 to 4 cups organic long grain brown rice (cooked) from Yupik
  • Salt & pepper


  • onion and garlic. Cut squash into 2 cm cubes.
  • In a large cooking pot, heat olive oil on medium-high heat and lightly brown onion for about two minutes. Add garlic and cook another two minutes. Add almond butter, vegetable broth, almond milk, and mix well. Add squash cubes chickpeas to this liquid. Lower heat to medium and cook 15 to 20 minutes, or until the squash cubes ares soft enough for a knife to pass easily through the flesh. Add chard and cook a few more minutes.

  • Chop cilantro and almonds.
  • Serve with rice. Decorate each serving with a bit of chopped coriander and almonds.