Chickpea and Butternut Squash Curry
yield: 7
total time: 55 minutes
Ingredients
- 1 tablespoon oil
- onions chopped-2 medium
- 4 clove
- cilantro chopped, stalks and leaves separated, stalks reserved- 1 bunch
- butternut squash diced- 1 medium
- 1 can chickpeas
- korma paste
- curry paste
- 1 can coconut milk
- 1 cup water
- 100 grams spinach
- 1/2 cup frozen peas
- coconut Desiccated unsweetened, optional- 2 tbsp.
- salt to taste
- 2 cups basmati rice
Nutrition
- Calories : 460 calories
- Carbohydrate : 65 grams
- Fat : 19 grams
- Fiber : 6 grams
- Protein : 9 grams
- SaturatedFat : 14 grams
- Sodium : 340 milligrams
- Sugar : 3 grams
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