Description
Serve this butternut squash curry with rice.
Ingredients
- 1 tablespoon olive oil, or as needed
- 1 medium butternut squash – peeled, seeded, and cubed
- 1 medium red onion, diced
- 2 tablespoons red curry paste
- 1 ¼ cups vegetable broth
- 4 medium tomatoes, chopped
- 1 (15 ounce) can chickpeas, drained
- salt and ground black pepper to taste
- 3 tablespoons Greek yogurt
- ½ tablespoon ground coriander
Instructions
- Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth
- cover
- and cook until squash is tender
- about 20 minutes.
- Stir tomatoes
- chickpeas
- salt
- and pepper into the pot and cook until heated through
- about 4 minutes. Stir in Greek yogurt and coriander.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 5