Simmered and served with chickpeas, tomatoes, and creamy Greek yogurt, this quick and easy butternut squash curry is perfect for weeknights.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
254 Calories
Recipe Instructions
Step 1
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.
Step 2
Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.
Ingredients
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
1 medium butternut squash - peeled, seeded, and cubed