Butternut Squash Curry

Dinner

Prep Time: 10 mins Cook Time: 35 mins Servings: Servings: 5 Source:

Ingredients

1 tablespoon olive oil, or as needed

1 medium butternut squash - peeled, seeded, and cubed

1 medium red onion, diced

2 tablespoons red curry paste

1 ¼ cups vegetable broth

4 medium tomatoes, chopped

1 (15 ounce) can chickpeas, drained

salt and ground black pepper to taste

3 tablespoons Greek yogurt

½ tablespoon ground coriander

Directions

Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.

Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Nutrition

254 calories; protein 7.2g; carbohydrates 50.5g; fat 4.8g; cholesterol 1.7mg; sodium 418.5mg. Full Nutrition