Skinny Spatula · by Alice★ 4.8 (13)
Butternut Squash Chickpea Curry
NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 20%
CARBS 37G35% OF CAL
10G FIBER11G SUGAR16G OTHER
FAT 30G63% OF CAL
24G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan butternut squash and chickpea curry with coconut milk, ginger, and warm spices. This is a hearty, flavorful meal that's filling and naturally plant-based.
mainindiancurrybeansdairy freegluten freeveganvegetarian
View the full recipe on Skinny Spatula →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp coconut oil
- 1 large onion (finely chopped)
- 2 large garlic cloves (finely chopped)
- 1 tbsp ginger (chopped)
- 1/2 red chilli (finely chopped)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 400 g butternut squash (cubed)
- 1 can (14 oz / 400 g) chickpeas
- 1 can (13.5 fl. oz / 400 ml) coconut milk
- 200 ml vegetable stock
- Juice of 1 lime
- 100 g baby spinach
At a glance
PER SERVING · TIME 50M
CAL 21%·PRO 20%
CARBS 37G35% OF CAL
10G FIBER11G SUGAR16G OTHER
FAT 30G63% OF CAL
24G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 462mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 992mg
- Calcium
- 110mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 462MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.