Butternut Squash Curry

Butternut Squash Curry

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.
Butternut Squash Curry
Butternut Squash Curry
Butternut Squash Curry

Ingredients

  • salt and ground black pepper to taste
  • 1 tablespoon olive oil, or as needed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 4 medium tomatoes, chopped
  • 2 tablespoons red curry paste
  • 1 medium red onion, diced
  • 1 (15 ounce) can chickpeas, drained
  • 3 tablespoons Greek yogurt
  • 1.25 cups vegetable broth
  • 0.5 tablespoon ground coriander

Categories

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