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Butternut Squash and Chickpea Curry
WILLIAMS SONOMA - TASTE13Ingredients
50Minutes
450Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3 cans chickpeas (15 oz./470 g each, drained and rinsed)
- 1 butternut squash (3 to 3 1⁄2 lb., 1.5 to 1.75 g, peeled, seeded and cut into 1⁄2-inch, 12-mm cubes)
- 1 yellow onion (large, finely chopped)
- 4 garlic cloves (minced)
- 2 Tbsp. fresh ginger (peeled and grated)
- 4 tsp. ground coriander
- 2 1/2 tsp. ground turmeric
- 1/2 tsp. red pepper flakes (optional)
- 3 cups coconut milk (24 fl. oz./750 ml)
- 1/4 cup chopped fresh cilantro (plus more for garnish, optional)
- kosher salt (to taste)
- 1 lemon (large)
- green onion (Chopped, for garnish, optional)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol |
Sodium610mg25% |
Potassium810mg23% |
Protein11g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate55g18% |
Dietary Fiber11g44% |
Sugars5g |
Vitamin A120% |
Vitamin C60% |
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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