Vegetable Curry with Chickpeas and Cashews

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Prep Time: 
40 minutes
Number of Servings: 
4
Recipe Source: 

From the Taste for Life test kitchen

Ingredients: 
  • 2 Tbsp oil
  • 3 c 1/2-inch chunks of peeled and seeded butternut squash
  • 2 c chopped broccoli florets
  • 3 cloves garlic, minced
  • 2 tsp minced, peeled fresh ginger 
  • 1 Tbsp curry powder
  • 1 (16 oz) can chickpeas (garbanzo beans), rinsed and drained
  • 3/4 c whole cashews
  • 1/2 c golden raisins
  • 1 (14 oz) can of coconut milk
  • 1 Tbsp lime juice
  • Salt and freshly ground black pepper to taste
  • 1/4 c chopped fresh mint
Directions: 
  1. Heat oil in a large pan over medium-high heat. Add squash and sauté for approximately 10 minutes, until it begins to soften and brown. 
  2. Add broccoli, garlic, and ginger. Sauté for another 2 minutes, stirring constantly.
  3. Add curry powder, chickpeas, cashews, raisins, and coconut milk to pan. Bring mixture to a simmer, lower heat to medium-low, and cover pan. Cook until vegetables are tender, approximately 10 minutes.
  4. Remove pan from heat and add lime juice. Season to taste with salt and pepper.
  5. Before serving, sprinkle dish with mint. This curry can be served alone or with brown rice.
Nutrition Info: 

Per serving: 464 Calories, 11 g Protein, 49 g Carbohydrates, 9 g Fiber, 27 g Total fat (14 g sat, 9 g mono, 2 g poly), 54 mg Sodium, HHHHH Vitamin C, Copper, Iron, Manganese, HHH Magnesium, HH Phosphorus, Potassium, H Vitamin B1 (thiamine), B3 (niacin), B6, K, Folate, Calcium, Molybdenum, Zinc

Contributor: 

Taste for Life Test Kitchen