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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