Chickpea Coconut Curry With Butternut Squash And Spinach Recipe
Recipe By Yummy Mummy Kitchen
An easy curry with yellow curry paste, chickpeas, vegetables, and coconut milk. This nourishing vegan curry is sure to become a regular on your dinner rotation.
Ingredients For Chickpea Coconut Curry With Butternut Squash And Spinach Recipe
3 tablespoon Coconut or extra virgin olive oil, divided
2 pound Cubed butternut squash
1 Yellow onion, peeled, halved and thinly sliced
1 tablespoon Yellow Curry Paste
1 can Coconut milk
2 teaspoon Ground turmeric
2 teaspoon Coconut sugar
1 can Chickpeas, Drained And Rinsed
5 ounce Baby spinach
0.25 cup Fresh Cilantro, Roughly Chopped
Nutrition value
230
calories per serving
13 g Fat2 g Protein20 g Carbs4 g FiberOther
Current Totals
13 g Fat
2 g Protein
20 g Carbs
4 g Fiber
MacroNutrients
Carbs
20 g
Protein
2 g
Fiber
4 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
76 mg
Iron
4 mg
Vitamin A
1540 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
78 mcg
Vitamin B12
0 mcg
Vitamin C
23 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
68 mg
Manganese
1 mg
Phosphorus
36 mg
Selenium
3 mcg
Zinc
1 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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