Butternut Squash Curry

This butternut squash curry with chickpeas, tomatoes, red curry paste, and Greek yogurt makes a quick and easy vegetarian curry that's perfect for weeknights.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 254 Calories

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

Recipe Instructions

Step 1

Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Step 2

Heat oil in a pot over medium heat. Add squash; 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.