Butternut Squash and Chick Pea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients:Butternut Squash, 900 grams (remove)Onions, raw, 2 medium (2-1/2" dia) (remove)Almond Butter, 2 tbsp (remove)Spinach, fresh, 2 cup (remove)Red Ripe Tomatoes, 1 large whole (3" dia) (remove)Garlic, 3 clove (remove)Olive Oil, 1 1tsp (remove)*Blue Dragon light coconut milk (400ml can), 100 gram(s) (remove)*Chick Peas, 2.4 cup (remove)Curry powder, 3 tbsp (remove)Ginger Root, 2 tsp (remove)Peas, frozen, 1.5 cup (remove)
Fry Onion, garlic, ginger in olive oil, about 4 minutes. Add Curry and fry 3 min. longer.
Next, Add squash, chick peas, coconut milk and cook until boiling. Lower temperature and simmer until done. Add peas 10 min. before serving. Add spinach or swiss chard 5 min. before serving.
Serving Size: makes 8 servings, 216 calories per person
Number of Servings: 8
Recipe submitted by SparkPeople user STILLPOINT.
Next, Add squash, chick peas, coconut milk and cook until boiling. Lower temperature and simmer until done. Add peas 10 min. before serving. Add spinach or swiss chard 5 min. before serving.
Serving Size: makes 8 servings, 216 calories per person
Number of Servings: 8
Recipe submitted by SparkPeople user STILLPOINT.
Nutritional Info Amount Per Serving
- Calories: 216.1
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 75.8 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 10.2 g
- Protein: 8.4 g
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