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Chickpea Cauliflower Butternut Squash Curry
JESSICA GAVIN16Ingredients
70Minutes
1220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 1 cup yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 Tbsp. curry paste (Patak’s Mild Paste or similar recommended)
- 3 cups butternut squash (diced into ½-inch cubes)
- 3 cups cauliflower florets (cut into small 1-inch sized pieces)
- 15.5 oz. chickpeas (drained)
- 13.5 oz. coconut milk
- 1 1/2 cups water (more if needed)
- 4 oz. baby spinach
- 1 cup frozen peas
- 1/2 cup cilantro leaves
- 1 tsp. kosher salt (more as needed)
- freshly ground black pepper (as needed)
- 4 cups basmati rice (cooked)
- naan bread (optional)
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NutritionView More
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1220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1220Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat20g100% |
| Trans Fat0g |
| Cholesterol |
| Sodium1110mg46% |
| Potassium1570mg45% |
| Protein27g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate215g72% |
| Dietary Fiber15g60% |
| Sugars12g |
| Vitamin A290% |
| Vitamin C150% |
| Calcium25% |
| Iron80% |
* 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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