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Butternut Squash & Chickpea Coconut Curry (Crock Pot Recipe)
TASTY YUMMIES12Ingredients
50Minutes
220Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 1/2 cups butternut squash (diced)
- 1 1/2 cups chick peas (dried organic)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 can organic coconut milk (you can use light here, I didn’t)
- 1 bunch fresh spinach (rinsed and roughly chopped, you could also use kale here)
- 1 1/2 cups peas (freshly shelled, you can use frozen here, if you wish)
- 2 tomatoes (large, diced)
- 3 cups vegetable broth (or water)
- 3 Tbsp. yellow curry powder (you can use your own blend of spices here, I just happen to have a premixed curry powder from a local indian grocery store that I love)
- 1 tsp. kosher salt
- 1 handful fresh cilantro (roughly chopped, save some for serving)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol |
Sodium790mg33% |
Potassium760mg22% |
Protein6g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A190% |
Vitamin C70% |
Calcium10% |
Iron20% |
* 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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