Butternut Squash and Chickpea Curry

WILLIAMS SONOMA - TASTE
13Ingredients
50Minutes
450Calories

Ingredients

US|METRIC
  • 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 tablespoons fresh ginger (peeled and grated)
  • 4 teaspoons ground coriander
  • 2 1/2 teaspoons ground turmeric
  • 1/2 teaspoon 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)
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    NutritionView More

    450Calories
    Sodium25% DV610mg
    Fat37% DV24g
    Protein22% DV11g
    Carbs18% DV55g
    Fiber44% DV11g
    Calories450Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol
    Sodium610mg25%
    Potassium810mg23%
    Protein11g22%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate55g18%
    Dietary Fiber11g44%
    Sugars5g10%
    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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