Curried Squash with Chick-Peas

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Curried Squash with Chick-Peas calories by ingredient


Introduction

For this fragrant and highly-spiced stew, butternut squash teams up with ginger, garlic, and potent curry spices. Rice makes a natural companion to this dish. For this fragrant and highly-spiced stew, butternut squash teams up with ginger, garlic, and potent curry spices. Rice makes a natural companion to this dish.
Number of Servings: 4

Ingredients

    1 Tbsp canola oil
    1 medium red onion, chopped
    2 large garlic cloves, minced
    2-3 tsp. minced fresh gingerroot
    1 jalapeno or other hot chili pepper, seeded and minced
    2 medium tomatoes, diced
    1 tbsp curry powder
    1 tsp ground cumin
    1/2 tsp. black pepper
    1/2 tsp salt
    1/4 tsp. ground tumeric
    2 1/2 - 3 cups peeled, diced butternut squash
    2 c. water
    1 can (15 oz) chick-peas, drained

Directions

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.