Curry Chickpeas with Butternut Squash
A delicious Indian-inspired dish that can be prepared over jasmine rice, basmati rice, or even zucchini noodles!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Dish
Cuisine Indian
Servings 6 People
Calories 304 kcal
- 2 cups butternut squash Peeled, diced into square pieces.
- 1 Tbsp. olive oil
- 1 large yellow onion Diced.
- 1.5 cups coconut milk Can also use other nut milk as desired.
- 1 medium green pepper Diced.
- 3 cups chickpeas Organic, canned.
- 1 Tbsp. Braggs liquid aminos Or soy sauce.
- 1 cup fresh basil
- Rice Jasmine or basmati.
- 3 medium zucchini, cut into spiral noodles Spiralized, as an alternative to rice.
- kale leaves As an alternative to rice.
- 1-2 tsp Green Curry paste Add 2 tsp if you like extra heat!
Add oil to a large pan on medium heat. Add peeled and diced butternut squash to the pan and cook 8-10 minutes until squash begins to soften.
Add onions and peppers. Cook an additional 6-10 minutes until all are softened and begin to brown.
Add coconut milk, green curry paste, chickpeas, and aminos until all combined. Let cook for another 10 minutes, stirring occasionally.
Remove from heat and stir.
Serve over rice or sautéed zucchini noodles or fresh kale for a low-carb twist!
Melissa's Modifications: I layered my curry chickpea and butternut squash over kale. This provided a nice contrast in color and taste and also reduced carbs.
If you desire more protein, add grilled chicken or roasted tofu to the recipe.
Nutritional Values: 304 Calories;10.5g Fat; 0 Cholesterol;114.7mg Sodium; 42.7g Carbs; 11.5g Fiber;10.1g Protein. Calories: 304kcal