Butternut Squash and Yam Curry
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 to 8 servings
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Calories
630 kcal
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Course
Main Course
Butternut Squash and Yam Curry
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A delicious vegan curry recipe with butternut squash, yams, and chickpeas is so cozy and comforting during the fall and winter months! Serve it up with steamed brown rice for a healthy meal!
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Ingredients
- 2 Tbsp coconut oil or avocado oil
- 1/2 medium-sized yellow onion chopped
- 1 large jewel yam chopped into ½” cubes (4 cups)
- 1 small butternut squash peeled and chopped into ½” cubes (4 cups)
- 1 Tbsp ginger peeled and grated, fresh
- 4 cloves garlic minced
- 2 tsp Coriander
- 2 tsp cumin ground
- 1 tsp garlic powder
- 1/4 tsp cardamom
- 1/8 tsp ground cayenne pepper optional
- ½ tsp Turmeric ground
- 1 tsp kosher salt
- 2 (14-ounce) cans coconut milk full-fat, canned
- 1 (15-oz) can garbanzo beans drained
For Serving:
- brown rice cooked
- 1 bunch chives chopped
- 1 cup cilantro chopped, fresh
Instructions
- In a large skillet or large thick-bottomed pot (I recommend a 12-inch skillet with a deep lip), heat oil to medium-high heat.
- Add the onion and sauté about 2 minutes.
- Add the butternut squash, yam, and grated ginger. Stir and sauté about 3 minutes.
- Add the garlic and spices, and sauté another 3 minutes before adding the coconut milk and garbanzo beans. Stir well to incorporate everything together.
- Cover the skillet with a lid and bring the butternut squash curry to a full boil. Reduce the heat to a simmer and continue cooking until vegetables are cooked through, stirring periodically, about 10 to 15 minutes.
- If serving the curry with rice, prepare the rice while the curry is cooking.
- Serve with chopped Thai basil, or cilantro and chopped chives.
Notes
- *Use two cans of coconut milk if you like a lot of sauce in your curries. If you go this route, you may consider adding extra spices, like another tablespoon of curry powder.
- You can replace all of the individual spices with a total of 2 to 3 tablespoons of curry powder. Curry powder is a blend of ground cumin, coriander, garlic powder, turmeric, and cayenne pepper and sometimes cardamom, so replacing them with curry powder yields the same result.
Nutrition Information
Show Details
Serving
1Serving (of 3)
Calories
630kcal
(32%)
Carbohydrates
77g
(26%)
Protein
15g
(30%)
Fat
32g
(49%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
1g
(6%)
Cholesterol
1mg
(0%)
Sodium
890mg
(37%)
Fiber
15g
(60%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Serving | 1Serving (of 3) | |
| Calories | 630kcal | 32% |
| Carbohydrates | 77g | 26% |
| Protein | 15g | 30% |
| Fat | 32g | 49% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 1mg | 0% |
| Sodium | 890mg | 37% |
| Fiber | 15g | 60% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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