Ingredients
5
5 servings
- •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
- •1.25 cups vegetable broth
- •4 medium tomatoes, chopped
- •1 (15 ounce) can chickpeas, drained
- •salt and ground black pepper to taste
- •3 tablespoons Greek yogurt
- •0.5 tablespoon ground coriander
Instructions
- Heat oil in a pot over medium heat. Add squash; 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.
Nutritional Facts
Per 5 servings
- Calories: 254
- Carbohydrate: 51g
- Fat: 5g
- Fiber: 10g
- Protein: 7g
- Sugar: 11g
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