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Photo of Butternut squash & chickpea vegetable curry by WW

Butternut squash & chickpea vegetable curry

2
Points®
Total Time
35 min
Prep
18 min
Cook
17 min
Serves
1
Difficulty
Easy
Not a vegetarian? Swap in chicken broth, which can be more flavorful than veggie broth.

Ingredients

Olive oil

1½ tsp

Raw butternut squash

1 cup(s), cubed

Red bell pepper

½ medium, cut into strips

Uncooked onion

½ small, sliced

Garlic

1 clove(s), minced

Fresh ginger

1½ tsp, grated

Curry powder

1 tsp, Madras variety (or to taste)

Table salt

¼ tsp, or to taste

Low sodium vegetable broth

⅔ cup(s)

Canned chickpeas (garbanzo beans)

½ cup(s), rinsed and drained

Cilantro

¼ cup(s), chopped

Fresh lemon juice

2 tsp, or to taste

Plain fat free Greek yogurt

¼ cup(s)

Instructions

  1. 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.
  2. Add garlic, ginger, curry powder, and salt; cook, stirring, until fragrant, about 30 seconds.
  3. 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.
  4. Makes 1 serving.

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