Curried Squash with Chick-Peas
- Number of Servings: 4
Ingredients
1 Tbsp canola oil1 medium red onion, chopped2 large garlic cloves, minced2-3 tsp. minced fresh gingerroot1 jalapeno or other hot chili pepper, seeded and minced2 medium tomatoes, diced1 tbsp curry powder1 tsp ground cumin1/2 tsp. black pepper1/2 tsp salt1/4 tsp. ground tumeric2 1/2 - 3 cups peeled, diced butternut squash2 c. water1 can (15 oz) chick-peas, drained
In a large pan, heat the oil over medium-high heat. Add the onion, garlic, ginger, and jalapeno. cook, stirring, for 3 min. Add the tomatoes and cook, stirring, for 3 to 4 min. Stir in the curry powder, cumin, pepper, salt, and tumeric and cook for 1 min.
Add the squash, water, and chick-peas and bring to a simmer over med.-high heat. Lower the heat to medium and cook, stirring occasionally, until the squash is tender, 20 to 25 min. To thicken, mash the squash against the side of the pan with the back of a spoon. Remove from the heat and let stand for 5 min. before serving.
Serve the curried squash over rice or other grains.
From "150 Vegan Favorites: Fresh, Easy, and Incredibly Delicious Recipes You Can Enjoy Every Day" by Jay Solomon
Number of Servings: 4
Recipe submitted by SparkPeople user SOPHIALARA.
Add the squash, water, and chick-peas and bring to a simmer over med.-high heat. Lower the heat to medium and cook, stirring occasionally, until the squash is tender, 20 to 25 min. To thicken, mash the squash against the side of the pan with the back of a spoon. Remove from the heat and let stand for 5 min. before serving.
Serve the curried squash over rice or other grains.
From "150 Vegan Favorites: Fresh, Easy, and Incredibly Delicious Recipes You Can Enjoy Every Day" by Jay Solomon
Number of Servings: 4
Recipe submitted by SparkPeople user SOPHIALARA.
Nutritional Info Amount Per Serving
- Calories: 216.6
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 239.5 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 9.7 g
- Protein: 6.4 g
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