Squash and Chickpea Curry Recipe

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Ingredients:

Serving

2 cups butternut squash, peeled and cubed
2 cups potatoes, peeled and diced
1 (540 ml) can chickpeas, drained and rinsed
1 tbsp vegetable oil
1 onion, diced
2 garlic cloves, minced
1 tbsp gingerroot, minced
3 tbsp mild curry paste
1 (400 ml) can light coconut milk
1 cup vegetable stock
1/4 cup natural smooth cashew butter
1/4 tsp salt
2 cups packed swiss chard, shredded
1 cup frozen green pea
2 tbsp chopped fresh coriander

Directions:

In a dutch oven, fry onion, garlic and ginger for about 2 minutes. Add curry paste; cook, sitting until fragrant about 1 minute.
Add squash, potato and chickpeas; stir to coat.
Add coconut milk, stock, cashew butter and salt; bril to boil then cover and simmer stirring twice, until vegetables are tender, about 30 minutes.
Gently stir in swiss chard and peas; cook, sitrring until swiss chard wilts, about 5 minutes.
Sprinkle with coriander.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	270.68 Kcal (1133 kJ)
Calories from fat	83.08 Kcal
		% Daily Value*
Total Fat	9.23g	14%
Sodium	4826.15mg	201%
Potassium	393.62mg	8%
Total Carbs	39.95g	13%
Sugars	3.58g	14%
Dietary Fiber	3.66g	15%
Protein	3.82g	8%
Vitamin C	20.2mg	34%
Vitamin A	0.7mg	25%
Iron	2.5mg	14%
Calcium	50.2mg	5%

Amount Per 100 g
Calories	172.23 Kcal (721 kJ)
Calories from fat	52.86 Kcal
		% Daily Value*
Total Fat	5.87g	14%
Sodium	3070.8mg	201%
Potassium	250.45mg	8%
Total Carbs	25.42g	13%
Sugars	2.28g	14%
Dietary Fiber	2.33g	15%
Protein	2.43g	8%
Vitamin C	12.8mg	34%
Vitamin A	0.5mg	25%
Iron	1.6mg	14%
Calcium	32mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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