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Butternut Squash Curry with Chickpeas and Spinach {Vegan, GF}
AVOCADO PESTO15Ingredients
45Minutes
520Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 1/2 cups butternut squash (cubed, in bite sized pieces)
- 1 Tbsp. tamarind (block of seedless, optional, omit if you don't have it)
- 3 Tbsp. hot water
- 1 Tbsp. coconut oil
- 1/2 red onion (diced)
- 1 Tbsp. minced ginger
- 2 Tbsp. lemongrass (finely diced)
- 2 tsp. minced garlic
- 2 Tbsp. red curry paste (or less depending on your spice tolerance)
- 1 Tbsp. creamy peanut butter (optional)
- 2 tsp. fish sauce (use gluten free tamari for vegan version)
- 1 can coconut milk
- 4 oz. spinach
- 1 can chickpeas (rinsed and drained)
- lime (juiced and zested)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol |
| Sodium630mg26% |
| Potassium1290mg37% |
| Protein12g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber12g48% |
| Sugars9g |
| Vitamin A390% |
| Vitamin C100% |
| Calcium20% |
| Iron35% |
* 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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