Butternut Squash & Chickpea Vegetable Curry
- Total Time
Not a vegetarian? Swap in chicken broth, which can be more flavorful than veggie broth.
olive oil1 ½ tsp
uncooked butternut squash1 cup(s), cubed
sweet red pepper(s)½ medium, cut into strips
uncooked onion(s)½ small, sliced
garlic clove(s)1 large clove(s), minced
ginger root1 ½ tsp, grated
curry powder1 tsp, Madras variety (or to taste)
table salt¼ tsp, or to taste
fat free reduced sodium vegetable broth⅔ cup(s)
canned chickpeas½ cup(s), rinsed and drained
cilantro¼ cup(s), chopped
fresh lemon juice2 tsp, or to taste
plain fat free Greek yogurt¼ cup(s)
- Heat oil in a large nonstick skillet over medium heat. Add squash, red pepper, and onion; cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes.
- Add garlic, ginger, curry powder, and salt; cook, stirring, until fragrant, about 30 seconds.
- Stir in broth and chickpeas; bring to boil over high heat. Reduce heat to medium-low, cover and simmer, stirring occasionally, until vegetables are tender, about 7 minutes. Stir in cilantro and lemon juice (and additional salt, if desired). Serve topped with yogurt.
- Makes 1 serving.