Butternut Squash & Chickpea Vegetable Curry
- Total Time
- 0:35
- Prep
- 0:18
- Cook
- 0:17
- Serves
- 1
- Difficulty
- Easy
Not a vegetarian? Swap in chicken broth, which can be more flavorful than veggie broth.
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olive oil1 ½ tsp
-
uncooked butternut squash1 cup(s), cubed
-
sweet red pepper(s)½ medium, cut into strips
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uncooked onion(s)½ small, sliced
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garlic clove(s)1 large clove(s), minced
-
ginger root1 ½ tsp, grated
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curry powder1 tsp, Madras variety (or to taste)
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table salt¼ tsp, or to taste
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fat free reduced sodium vegetable broth⅔ cup(s)
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canned chickpeas½ cup(s), rinsed and drained
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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.