Butternutsquash and chickpea coconut curry
by beetqueen
Everybody loved it.
Source: From Kaiser Permanente's Food for Health blog
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INGREDIENTS
- 2 1/2 cups butternut squash ; diced
- 1 1/2 cups dried chickpeas
- 1 small onion ; minced
- 1 can light coconut milk
- 1 or 2 large tomatoes ; diced
- 3 cups low-sodium vegetable broth or water
- 3 Tbs yellow curry powder
- 1 tsp Kosher Salt
- 1 bunch fresh spinach or kale ; rinsed and roughly chopped
- 1 1/2 cups green peas ; fresh or frozen
- 1 handful fresh cilantro ; roughly chopped
INSTRUCTIONS
Peel the squash, remove seeds and cut into 1-inch pieces.
Rinse and sort through the chickpeas.
Add all the ingredients except for the peas, spinach and cilantro to your slow cooker. Cook on high for 6 hours. About 20 to 30 minutes before serving, add in the peas and spinach, and stir.
Serve over brown basmati or jasmine rice and top with fresh cilantro.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (193g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 324 | ||
| Calories from Fat: 148 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.5g | 22 % | |
| Saturated Fat 12.3g | 61 % | |
| Monounsaturated Fat 1.3g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 236.9mg | 8 % | |
| Potassium 753.2mg | 20 % | |
| Total Carbohydrate 37.5g | 11 % | |
| Dietary Fiber 10.1g | 40 % | |
| Sugars, other 27.4g | ||
| Protein 11.1g | 16 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 324
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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