Recipe Details
Ingredients
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1tablespoonolive oil, or as needed
-
1mediumbutternut squash – peeled, seeded, and cubed
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1mediumred onion, diced
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2tablespoonsred curry paste
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1 ¼cupsvegetable broth
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4mediumtomatoes, chopped
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1(15 ounce) canchickpeas, drained
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salt and ground black pepper to taste
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3tablespoonsGreek yogurt
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½tablespoonground coriander
Cooking Directions
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Heat oil in a pot over medium heat. Add squash; 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.
-
Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe5 | |
| Calories254 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 1g |
5% |
| Cholesterol 2mg |
1% |
| Sodium 419mg |
18% |
| Total Carbohydrate 51g |
18% |
| Dietary Fiber 10g |
34% |
| Total Sugars 11g |
|
| Protein 7g |
14% |
| Vitamin C 69mg |
76% |
| Calcium 162mg |
12% |
| Iron 3mg |
17% |
| Potassium 1242mg |
26% |
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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