Thai butternut squash spinach with chick peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Curry powder 1 tsp Garlic powder 2 tsp Ginger, ground 1 tsp Turmeric, ground 2 tsp Salt 1 cup, chopped Onions, raw 1.50 cup, cubes Butternut Squash 1.50 cup, chopped or sliced Red Ripe Tomatoes 1 can chick Peas 1 tbsp *McCormick ground cumin 1 can Goya Light Coconut Milk 50 grams Cilantro, raw 1.50 cup Green Giant Riced Cauliflower 1/2 pound Spinach, fresh
Chop onion and add to pan sprayed with cooking spray.
Add diced tomatoes, butternut squash, coconut milk and all spices.
Cook until tomatoes are reduced and squash is soft. Mash mixture with potato masher or similar to reduce sizes of the cubes.
Add cauliflower, spinach and chick peas. Cook until spinach is wilted.
This should make 8 servings
Serving Size: 8 1.5 cup servings
Add diced tomatoes, butternut squash, coconut milk and all spices.
Cook until tomatoes are reduced and squash is soft. Mash mixture with potato masher or similar to reduce sizes of the cubes.
Add cauliflower, spinach and chick peas. Cook until spinach is wilted.
This should make 8 servings
Serving Size: 8 1.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 155.5
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 633.4 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 5.7 g
- Protein: 5.9 g
Member Reviews