Butternut Squash Curry with Chickpeas
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Nora Cooks · by Nora★ 4.9 (27)

Butternut Squash Curry with Chickpeas

NUTRITION · PER SERVING65M COOK
CAL 28%·PRO 29%
CARBS 70G50% OF CAL
11G FIBER0G ADDED0G INTRINSIC47G OTHER13G TOTAL SUGAR
FAT 28G44% OF CAL
14G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash and chickpeas in a creamy coconut curry with spinach, warming spices, and bright lime juice. Comforting, nourishing, and perfect for meal prep during cooler months.

mainthaicurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 4 cups chopped butternut squash (1 small or 1/2 large)
  • 4 tablespoons olive oil, divided
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 1/2 tablespoons red curry paste
  • 1/2 teaspoon turmeric
  • 13.5 ounce can full-fat coconut milk
  • 1/2 cup vegetable broth
  • 15 ounce can chickpeas, drained and rinsed
  • 2 cups baby spinach (or chopped kale)
  • 1 tablespoon low sodium soy sauce (or tamari for gluten free)
  • 1 tablespoon granulated sugar (or maple syrup)
  • 1 tablespoon fresh lime juice
  • salt + pepper, to taste
  • 4 cups cooked rice or quinoa
  • chopped cilantro or basil
  • additional lime wedges
  • chopped peanuts or cashews
  • hot sauce
PREP
15M
SODIUM
1073MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.