Indian Butternut Squash Curry
yield: 4
total time: 50 minutes
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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