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

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• 1 ¼ cups vegetable broth
• 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
• ½ tablespoon ground coriander

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.