Butternut Squash and Chick Pea Curry
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Butternut Squash and Chick Pea Curry calories by ingredient
Introduction
Easy and Delicious Curry. I use pre-peeled, washed and cut squash. It comes in 454 g servings at Loblaws. I used 2 packages in this recipe. Makes it a cinch! Easy and Delicious Curry. I use pre-peeled, washed and cut squash. It comes in 454 g servings at Loblaws. I used 2 packages in this recipe. Makes it a cinch!Number of Servings: 8
Ingredients
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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)
Directions
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.