Chickpea Coconut Curry With Butternut Squash And Spinach Recipe
Recipe By Yummy Mummy Kitchen
An easy curry with yellow curry paste, chickpeas, vegetables, and coconut milk. This nourishing vegan curry is sure to become a regular on your dinner rotation.
5
26 Rating -
Rate
40minstotal
5minsPrep
35minsCook
40m.total
5m.Prep
35m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Chickpea Coconut Curry With Butternut Squash And Spinach Recipe
- 3/4 tablespoon Coconut or extra virgin olive oil, divided
- 1/2 pound Cubed butternut squash
- 1/4 Yellow onion, peeled, halved and thinly sliced
- 1/4-1/2 tablespoon Yellow Curry Paste
- 1/4 can Coconut milk
- 1/2 teaspoon Ground turmeric
- 1/2 teaspoon Coconut sugar
- 1/4-1/2 can Chickpeas, Drained And Rinsed
- 1.25 ounce Baby spinach
- 0.06 cup Fresh Cilantro, Roughly Chopped
Nutrition
value
value
230
calories per serving
13 g Fat2 g Protein20 g Carbs4 g FiberOther
Current Totals
- Fat13g
- Protein2g
- Carbs20g
- Fiber4g
MacroNutrients
- Carbs20g
- Protein2g
- Fiber4g
Fats
- Fat13g
Vitamins & Minerals
- Calcium76mg
- Iron4mg
- Vitamin A1540mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B978mcg
- Vitamin B12< 1mcg
- Vitamin C23mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium68mg
- Manganese< 1mg
- Phosphorus36mg
- Selenium3mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Yummy Mummy Kitchen