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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. coconut oil
- 5 cups butternut squash (peeled and cubed, 1-inch cubes)
- 1 yellow onion (diced)
- 2 cups cauliflower florets (small)
- 4 cloves garlic (minced or crushed)
- 1 inch fresh ginger (grated)
- 1 Tbsp. curry powder
- 1 dash chili pepper
- 30 oz. coconut milk (I used light)
- 1/2 cup canned pumpkin puree
- 15 oz. chickpeas (drained and rinsed)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat420 |
| % DAILY VALUE |
| Total Fat47g72% |
| Saturated Fat40g200% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium350mg15% |
| Potassium1210mg35% |
| Protein10g |
| Calories from Fat420 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber11g44% |
| Sugars10g |
| Vitamin A380% |
| Vitamin C70% |
| Calcium15% |
| 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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