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Butternut Squash Curry with Chickpeas, Spinach, and Cashews

Butternut Squash Curry with Chickpeas, Spinach, and Cashews

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Creamy butternut squash and coconut milk brings balance to curry’s pungent flavors. Slightly spicy, slightly tart, and slightly sweet, this dish will surprise you in the best ways!

Tags:Gluten-freeVegan
Allergens:Tree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Butternut Squash

1 tablespoon

Curry Powder

1 box

Chickpeas

1 unit

Lime

¼ ounce

Cilantro

1 unit

Yellow Onion

1 can

Coconut Milk

(ContainsTree Nuts)

1 teaspoon

Cinnamon

1 ounce

Cashews

(ContainsTree Nuts)

5 ounce

Spinach

Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3150.552 kJ
Calories753 kcal
Fat40 g
Saturated Fat0 g
Carbohydrate23 g
Sugar0 g
Dietary Fiber21 g
Protein23 g
Sodium394 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Instructionsarrow up iconarrow up icon
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1

Dice the butternut squash into ½-inch cubes. Halve, peel, and thinly slice the onion. Mince or grate the garlic. Drain and rinse the chickpeas. Chop the cilantro, reserving a few leaves for garnish. Cut the lime into wedges.

2

Heat 1 tablespoon oil in a large pot over medium-high heat. Add the squash to the pot and cook, tossing, 5-7 minutes, until softened. Season with salt and pepper and set aside.

3

Heat another 1 tablespoon oil in the same pot over medium-high heat. Add the onions to the pan and cook, tossing, for 3-5 minutes, until softened. Season with salt and pepper.

4

Add ¼ cup coconut milk and the curry powder to the pot and simmer for 3-4 minutes.

5

Add the chickpeas, squash, remaining coconut milk, and a pinch of cinnamon to the pot. Bring to a boil, then reduce to a simmer for 15 minutes. Stir the chopped cilantro and spinach, then season with salt and pepper.

6

Remove pot from heat and stir in a few squeezes of lime (to taste).

7

Serve the curry divided between bowls. Garnish with the cashews, reserved cilantro leaves, and remaining lime wedges. Enjoy!