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Butternut Squash Chickpea Coconut Curry
A CEDAR SPOON16Ingredients
60Minutes
400Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 4 garlic cloves (minced)
- 1/2 red pepper (chopped)
- 1 tsp. curry
- 1 tsp. chili powder
- 1/2 tsp. turmeric
- 1/2 tsp. cayenne
- 13 oz. coconut milk (Trader Joes has a great lite version I use)
- 3 Tbsp. natural peanut butter (creamy all)
- 1/2 Tbsp. honey
- 15 oz. chickpeas (can of, drained and rinsed)
- 14.5 oz. fire roasted diced tomatoes (cans, any diced tomatoes work)
- 5 cups butternut squash (peeled and chopped into cubes)
- 1/3 cup Thai red curry paste
- 2 Tbsp. ginger (freshly grated)
- 1 jalapeno (seeds removed and chopped, optional for extra spice)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol |
Sodium320mg13% |
Potassium1020mg29% |
Protein10g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber9g36% |
Sugars7g |
Vitamin A270% |
Vitamin C80% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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