Butternut Squash Curry

Recipesfull introduces to you: Vegetarian Recipes. (Butternut Squash Curry). Serve this butternut squash curry with rice.

Brief

Prep 10 mins

Cook: 35 mins

Total: 45 mins

Servings: 5

Yield: 5 servings

Butternut Squash Curry

Ingredients

1 tablespoon olive oil

or as needed

1 medium butternut squash - peeled

seeded

and cubed

1 medium red onion

diced

2 tablespoons red curry paste

1 ¼ cups vegetable broth

4 medium tomatoes

chopped

1 (15 ounce) can chickpeas

drained

salt and ground black pepper to taste

3 tablespoons Greek yogurt

½ tablespoon ground coriander

Main Dish

Directions

Step 1

Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth cover and cook until squash is tender about 20 minutes.

Step 2

Stir tomatoes chickpeas salt and pepper into the pot and cook until heated through about 4 minutes. Stir in Greek yogurt and coriander.

Nutritional Information

Butternut Squash Curry

Servings Per Recipe:5

Calories: 253.7

% Daily Value *

Protein: 7.2g 14%

Carbohydrates: 50.5g 16%

Dietary Fiber: 9.6g 38%

Sugars: 10.5g

Fat: 4.8g 7%

Saturated Fat: 0.9g 5%

Cholesterol: 1.7mg 1%

Vitamin A Iu: 27658.9IU 553%

Niacin Equivalents: 4.9mg 37%

Vitamin B6: 0.8mg 47%

Vitamin C: 68.8mg 115%

Folate: 124mcg 31%

Calcium: 162.2mg 16%

Iron: 3mg 16%

Magnesium: 114.3mg 41%

Potassium: 1241.7mg 35%

Sodium: 418.5mg 17%

Thiamin: 0.3mg 32%

Calories From Fat: 43.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.