Butternut Squash Curry recipe
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Ingredients
- 1 tablespoon olive oil, or as needed 1 medium butternut squash - peeled, seeded, and cubed 1 medium red onion, diced 2 tablespoons red curry paste 1 ¼ cups vegetable broth 4 medium tomatoes, chopped 1 (15 ounce) can chickpeas, drained salt and ground black pepper to taste 3 tablespoons Greek yogurt ½ tablespoon ground coriander
Nutrition Info
- 253.7 caloriescarbohydrate: 50.5 gcholesterol: 1.7 mgfat: 4.8 gfiber: 9.6 gprotein: 7.2 gsaturatedFat: 0.9 gservingSize: -sodium: 418.5 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Curry
Directions
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Heat oil in a pot over medium heat. Add squash to the hot oil, cook and stir for 3 minutes. Add onion and curry paste, cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.