Vikalinka · by Julia Frey of Vikalinka★ 4.8 (46)
Chickpea and Butternut Squash Curry
NUTRITION · PER SERVING55M COOK
CAL 15%·PRO 14%
CARBS 28G37% OF CAL
8G FIBER8G SUGAR12G OTHER
FAT 21G61% OF CAL
15G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut curry with chickpeas, butternut squash, spinach, and peas simmered in korma sauce. Warm, richly spiced, and satisfying for lunch or dinner.
mainindiancurrybeansdairy freegluten freeveganvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tbsp vegetable oil
- 2 onions (medium, chopped)
- 3-4 cloves garlic (minced)
- 25g / 1/2 cup cilantro/fresh coriander (chopped (stalks and leaves separated, stalks reserved))
- 600g / 4 cups butternut squash (peeled and cubed, (1 medium))
- 240g / 1½ cups canned chickpeas
- 2 tbsp Patak's Korma Paste (or any other curry paste; not cooking sauce)
- 400g / 1½ cups coconut milk
- 250ml / 1 cup water
- 100g / 3 cups spinach
- 75g / 1/2 cup frozen peas
- 2 tbsp desiccated unsweetened coconut (optional)
- salt to taste
At a glance
PER SERVING · TIME 55M
CAL 15%·PRO 14%
CARBS 28G37% OF CAL
8G FIBER8G SUGAR12G OTHER
FAT 21G61% OF CAL
15G 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
- 15m
- Cook
- 40m
- Sodium
- 363mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 769mg
- Calcium
- 81mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 363MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.