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Chickpea and Butternut Squash Curry

Low carb
Course: Main course
Preparation time: 20 minutes
Cooking time: 60 minutes
Cost per serving: 1,46 €
Energy: 661 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel and slice the onion. Peel and dice the butternut squash. Peel and chop the garlic clove.
  • 2.   Heat the olive oil in a large pot and sauté the onion. Add the garlic and spices. Cook for 2 minutes while stirring. Add the butternut squash and chickpeas and sauté for a few more minutes.
  • 3.   Pour in the vegetable broth (+ salt if it is unsalted) and the tomatoes. Let it cook for 40 minutes over medium heat.
  • 4.   Meanwhile, cook the rice in water.
  • 5.   Optional: add one or two roasted sweet potatoes to the pot!
  • 6.   Pour the coconut milk into the vegetable curry and adjust the seasoning with salt and pepper.

Ingredients for servings

  • 1 onion
  • 1 garlic clove
  • 1 butternut squash
  • 300 g of chickpeas (canned, drained weight)
  • 1.5 liter of chicken broth
  • 300 g of crushed tomato
  • 400 ml of coconut milk
  • 160 g of brown rice
  • 1 tablespoon of curry powder
  • 1 teaspoon of paprika
  • 2 tablespoon of olive oil
  • 1 pinch of salt
  • 1 pinch of pepper

Rates (4)

  • NinaCookingCat
    jan., 29 2020
    I had to cook it for longer to get the pieces of squash not too firm but the recipe is excellent.
  • D0lly
    apr., 18 2019
    It was excellent!

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    661 kcal
    33 %
  • Fat
    30,22 g
    43 %
  • of which saturated
    18,8 g
    94 %
  • Carbohydrates
    65,02 g
    25 %
  • of which sugar
    11,58 g
    13 %
  • Protein
    16,68 g
    33 %
  • Fibers
    15,85 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.