Squash and Chickpea curry soup

Name: Squash and Chickpea curry soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Ingredients: 2 cups (500 mL) cubed peeled butternut squash; 2 cups (500 mL) diced peeled potatoes; 1 can chick peas drained and rinsed; 1 tbsp (15 mL) vegetable oil; 1 onions diced; 2 cloves garlic minced; 1 tbsp (15 mL) minced gingerroot; 3 tbsp (45 mL) mild curry paste; 1 can light coconut milk; 2 cup (500 mL) vegetable stock; 1/4 cup (50 mL) natural cashew butter or peanut butter; 1/4 tsp (1 mL) salt; 2 cups (500 mL) packed shredded Swiss chard; 1 cup (250 mL) frozen green peas; 2 tbsp (25 mL) chopped fresh coriander

Minutes to Prepare: 15
Minutes to Cook: 35

Number of Servings: 10

Ingredients

2 cups (500 mL) cubed peeled butternut squash2 cups (500 mL) diced peeled potatoes1 can chick peas, drained and rinsed1 tbsp (15 mL) vegetable oil1 onions, diced2 cloves garlic, minced1 tbsp (15 mL) minced gingerroot3 tbsp (45 mL) mild curry paste1 can light coconut milk2 cup (500 mL) vegetable stock1/4 cup (50 mL) natural cashew butter or peanut butter1/4 tsp (1 mL) salt2 cups (500 mL) packed shredded Swiss chard1 cup (250 mL) frozen green peas2 tbsp (25 mL) chopped fresh coriander

Directions

In Dutch oven, fry onion, garlic and ginger as directed. Add curry paste; cook, stirring, until fragrant, about 1 minute.

Add squash, potato and chickpeas; stir to coat. Add coconut milk, stock, cashew butter and salt; bring to boil. Cover and simmer, stirring twice, until vegetables are tender, about 30 minutes.

Gently stir in shredded Swiss chard and peas; cook, stirring, until Swiss chard wilts, about 5 minutes. Sprinkle with chopped coriander.

**quantities changed slightly, view original recipe at https://www.cbc.ca/bestrecipes/2010/09/squash-and-chickpea-curry.html

Serving Size:�makes 8 servings

Number of Servings: 10

Recipe submitted by SparkPeople user NLAOUTARIS.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving