Butternut Squash and Chickpea Curry

Butternut squash is a great source of fiber and vitamin A, while chickpeas are high in protein and fiber.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Butternut Squash and Chickpea Curry

Cooking Method: Frying, Simmering Cuisine: Indian Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1280

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut squash
• 400 gram Chickpeas
• 1 medium Onion
• 3 clove Garlic cloves
• 1 teaspoon Ginger
• 2 medium Tomatoes
• 1 can Coconut milk
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 20 gram Fresh cilantro
• 4 piece Lime wedges

Instructions

1. Heat oil in a large pan and sauté the onion, garlic, and ginger until fragrant.
2. Add the butternut squash and cook for 5 minutes.
3. Stir in the curry powder, turmeric powder, cumin powder, coriander powder, cayenne pepper, salt, and black pepper.
4. Add the tomatoes and cook for another 5 minutes.
5. Pour in the coconut milk and simmer for 15 minutes.
6. Add the chickpeas and cook for an additional 5 minutes.
7. Garnish with fresh cilantro and serve with lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 45g15%

Sugars 10g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.