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Indian Butternut Squash Curry

yield: 4 total time: 50 minutes
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Ingredients

  • 1 1/16 cups brown basmati rice
  • 1 tablespoon olive oil
  • 1 butternut squash diced
  • 1 red onion diced
  • 2 tablespoons mild curry paste
  • 1 1/4 cups vegetable stock
  • 4 tomatoes large, roughly chopped
  • 2 7/16 cups chickpeas rinsed and drained
  • 3 tablespoons fat free greek yogurt
  • 1 handful coriander chopped

Nutrition

  • Calories : 420 calories
  • Carbohydrate : 83 grams
  • Fat : 6 grams
  • Fiber : 10 grams
  • Protein : 12 grams
  • SaturatedFat : 1 grams
  • Sodium : 610 milligrams
  • Sugar : 8 grams
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