Butternut Squash Curry recipe

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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

Nutrition Info

253.7 calories
carbohydrate: 50.5 g
cholesterol: 1.7 mg
fat: 4.8 g
fiber: 9.6 g
protein: 7.2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 418.5 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

Recipe Yield

5 servings

Recipe Note

Serve this butternut squash curry with rice.

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