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Butternut Squash Curry with Chickpeas, Spinach, and Cashews
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Butternut Squash Curry with Chickpeas, Spinach, and Cashews

Butternut Squash Curry with Chickpeas, Spinach, and Cashews

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-free
Vegan
Allergens:
Tree Nuts

The quantities provided above are averages only.

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

Total Time40 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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

1 teaspoon

Cinnamon

1 ounce

Cashews

5 ounce

Spinach

Not included in your delivery

2 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Calories753 kcal
Energy (kJ)3150.6 kJ
Fat40 g
Carbohydrate23 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

Pot

Instructions

Prep the ingredients
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.

Cook the squash
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.

Start the curry
4

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

Finish the curry
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!

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