Experience the taste of exotic flavors thats loaded with organic chickpeas and kidney beans mixed with chayote squash. You’ll enjoy this Chayote Curry.
As I gazed through my refridgerator, a green like vegetable was eyeing me. I also saw I had chickpeas and red kidney beans mixed in a bowl just chillen off to the side. We all made a connection and I grabbed them all. That’s when I decided to make this Chayote Curry dish.
WHAT IS A CHAYOTE?
Chayote has a good amount of nutrients, packed with Vitamin C, amino acids, and good anti-oxidants. This green squash looks like a big pear and can be eaten with it’s skin on and doesn’t require peeling. It tastes like a sweet crunchy cucumber.
You find this vegetable in most Asian Markets as well as the Spanish ones too. Many Filipinos use Chayote (or Sayote) in many dishes such as stir fries and soups.
- Green Chayote Squash
- Organic Kidney Beans and Organic Chickpeas
- Baby Spinach (Organic preferred)
- Veggie Broth
- Coconut Milk
- Exotic Seasonings (Curry, Cumin, Turmeric, Paprika, Garlic Powder, Onion Powder)
HOW TO MAKE CHAYOTE CURRY
Let’s bust out your favorite ghetto nonstick saucepan or a deep skillet over medium high heat and add the oil. Add the chopped chayotes and garlic. I suggest using fresh organic garlic but I used the jarred garlic as it is convenient. You’ll want to saute them for a few minutes. Adding the garlic will enhance the taste of the chayotes.
Add the veggie broth mixture to soften the chayote. When chayote is halfway tender, add red onions, chickpeas, and red kidney beans. Continue to saute until liquid slightly disappears. Then add the coconut milk.
I love using exotic blends of flavors when making curry, especially using indian spices. My cupboard is filled with them! From turmeric powder to garam masalas to curry powders. If you know me, I give special names like POW WOWs (Powders that give a WOW to enhance flavors). So, go ahead and add all of the POW WOW seasonings and simmer for 7-10 minutes. Taste test to add more. Add sea salt if you feel like it tastes bland.
Once the sauce thickens, add the baby spinach towards the end. The spinach will wilt after about 2 minutes. Then turn off the heat. Let the Chayote Curry sit for about 2-3 minutes and serve with a side of rice! I sprinkled a few red onions on top to give it some pretty colors so it wouldn’t look like a plain yellowish greenish presentation.
FOR THE DIET TREND SETTERS
This is vegan, vegetarian, and plantbased meal. Try adding more dark and leafy veggies for more nutrients.
I texted my bestie who’s on a keto diet to come over and taste this Chayote Curry. Certain beans are not allowed in this type of diet. Beans do contain a good amount of carbs. If you’re on a keto diet, substitute the kidney and chickpeas with another low carb bean such as peas. You can opt out the beans entirely and use the curry recipe for other keto dishes.
By they way, you’ll want to subsitute the rice for cauliflower rice. Although her diet was different than mine, she ate the bowl and loved it!
MEAT EATING GLUTTONS
I haven’t forgot about you carnivores. The common protein that’s super good to add is chicken! Shredded chicken or cubed chicken boobies are great. I haven’t tried adding ground chicken but will add that to my list of future recipes. But, I must say, my Sweet Ground Chicken and Mushrooms are the bomb!
Next time you’re in the mood for a dish that’s rich in flavor and wholesomeness, give this Chayote Curry a try. It’s a delightful way to spice up your meal routine and impress your taste buds
AIGHT I’M OUTRO…
STALK ME ON MY NAUGHTY NETWORK
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- ½ small Green Chayote (diced)
- ½ 10 oz can Organic Chickpeas (drained & rinsed)
- ½ 10 oz can Organic Red Kidney Beans (drained & rinsed)
- 1-2 cups Organic Baby Spinach
- ½ small Red Onion (chopped)
- 1 tsp Organic Minced Garlic (jarred)
- ½ 13 oz can Coconut Milk with Fat
- 1 cube Low Sodium Veggie Broth + 8 oz Water
- ½ tsp Garam Masala
- ½ tsp Yellow Curry Powder
- ½ tsp Turmeric Powder
- ½ tsp Cumin Powder
- ½ tsp Paprika Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tbsp Extra Virgin Olive Oil
- Sea Salt (optional)
- 1 cup of White Rice (cooked)
- In a saute pan or deep skillet, heat oil over medium high heat. Add the chayote and garlic. Saute for 5 minutes. Add water and veggie cube to soften the chayote. When chayote is halfway tender, add red onions, chickpeas, and red kidney beans. Continue to saute until liquid slightly disappears.
- Add the coconut milk slowly and turn down the heat. Add all of the seasonings and simmer for 7-10 minutes. Taste test to add more. Once the sauce thickens, add the baby spinach. When spinach begins to wilt for about 2 minutes. Turn off the heat.
- Let sit for about 2-3 minutes and serve with a side of rice!
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.