Chickpea and Butternut Squash Curry
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (19)

Chickpea and Butternut Squash Curry

NUTRITION · PER SERVING40M COOK
CAL 60%·PRO 63%
CARBS 196G65% OF CAL
16G FIBER0G ADDED0G INTRINSIC166G OTHER14G TOTAL SUGAR
FAT 38G29% OF CAL
27G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant curry with roasted butternut squash, chickpeas, and spinach in coconut milk. Creamy, slightly sweet, and warming with Thai spices.

mainthaicurrybowlbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound cubed butternut squash
  • 1 small yellow onion
  • 3 cloves garlic
  • 1 TBSP coconut oil
  • 1 TBSP freshly grated or minced ginger
  • 3 TBSP red curry paste
  • 1 TBSP yellow curry powder ((mild or hot))
  • 1 tsp brown sugar ((optional))
  • 2 tsp soy sauce
  • 1 can unsweetened coconut milk ((15 oz can))
  • 3/4 cup vegetable broth or stock
  • 1 can chickpeas ((15 oz) drained and rinsed)
  • 2 tsp corn starch ((to thicken sauce) optional)
  • salt and pepper to taste
  • ground cayenne pepper (to adjust heat to taste)
  • 3 cups fresh baby spinach
  • 1/4 cup chopped roasted peanuts (plus extra to taste)
  • 2-4 TBSP fresh chopped cilantro
  • basmati rice and/or naan bread (for serving)
PREP
20M
SODIUM
1310MG
ESTIMATE
COMPLETE

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