Thai butternut squash spinach with chick peas

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Thai butternut squash spinach with chick peas calories by ingredient
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Introduction

I tried to keep vegetarian and non inflammatory I tried to keep vegetarian and non inflammatory
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

Tips

I used a packaged Butter Chicken Indian prepackaged sauce to prepare.


Directions

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

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