Butternut squash & chickpea vegetable curry
7
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
1.5 tsp
Raw butternut squash
1 cup(s)
Red bell pepper(s)
0.5 medium
Uncooked onion(s)
0.5 small
Garlic
1 large clove(s)
Fresh ginger
1.5 tsp
Curry powder
1 tsp
Table salt
0.25 tsp
Fat free reduced sodium vegetable broth
0.666 cup(s)
Canned chickpeas (garbanzo beans)
0.5 cup(s)
Cilantro
0.25 cup(s)
Fresh lemon juice
2 tsp
Plain fat free Greek yogurt
0.25 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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