Butternut Squash Curry With Pumpkin, Cauliflower, And Chickpeas Recipe
Recipe By Yummy Mummy Kitchen
Vegetarian curry with butternut squash, pumpkin, chickpeas, and cauliflower. This curry is perfect for fall and winter. This post was originally sponsored by got milk. The seemingly never-ending summer heat finally took a break.
Ingredients For Butternut Squash Curry With Pumpkin, Cauliflower, And Chickpeas Recipe
2 tablespoon Coconut oil
5 cup Peeled and cubed butternut squash
1 Yellow Onion, Diced
2 cup Small cauliflower florets
4 Cloves garlic, minced or crushed
1 inch Fresh ginger grated
1 tablespoon Heaping curry powder
dash Dash chili pepper
2 can Coconut milk
0.5 cup Canned Pumpkin Puree
1 can Chickpeas, Drained And Rinsed
Cooked rice or quinoa
Sriracha Hot Sauce
Thai basil or cilantro
Pomegranate seeds
Chutney
Pumpkin seeds or peanuts
Nutrition value
100
calories per serving
4 g Fat2 g Protein12 g Carbs5 g FiberOther
Current Totals
4 g Fat
2 g Protein
12 g Carbs
5 g Fiber
MacroNutrients
Carbs
12 g
Protein
2 g
Fiber
5 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
45 mg
Iron
2 mg
Vitamin A
196 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
42 mcg
Vitamin B12
0 mcg
Vitamin C
31 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
39 mg
Manganese
2 mg
Phosphorus
39 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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