Butternut Squash and Chickpea Curry
Ingredients
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1 tablespoon coconut oil
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1 large onion, chopped (1 cup)
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2 cloves garlic, thinly sliced
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1 14 ounce can unsweetened coconut milk
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¼ cup green curry paste
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1 medium butternut squash (2 to 2 1/2 pounds), peeled and cut in 1 1/2-inch pieces (about 6 cups)
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1 15-16 ounce can chickpeas (garbanzo beans), rinsed and drained
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⅓ cup chopped fresh cilantro
Directions
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In a very large skillet heat coconut oil over medium heat. Add onion and garlic; cook and stir over medium heat for 3 minutes or until softened. Add coconut milk and curry paste and bring to boiling, stirring constantly.
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Add squash; return to boiling. Reduce heat and simmer, covered, for 12 to 15 minutes or until squash is tender, stirring occasionally. Stir in beans and cilantro; heat through.
Topping Tips:
Serve with jasmine rice, top with additional fresh cilantro and add a squeeze of lime juice.
Nutrition Facts (per serving)
| 402 | Calories |
| 22g | Fat |
| 46g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 402 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 18g | 90% |
| Sodium 1061mg | 46% |
| Total Carbohydrate 46g | 17% |
| Total Sugars 11g | |
| Protein 7g | 14% |
| Vitamin C 51.6mg | 57% |
| Calcium 145mg | 11% |
| Iron 3.9mg | 22% |
| Potassium 940mg | 20% |
| Folate, total 87.7mcg | |
| Vitamin B-6 0.8mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.