Butternut Squash Curry Serve this butternut squash curry with rice.
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.Advertisement
Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.
Per Serving: 254 calories; protein 7.2g; carbohydrates 50.5g; fat 4.8g; cholesterol 1.7mg; sodium 418.5mg.