Veggie Curry with Chickpeas and Cashews

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Prep Time:

40 minutes

Number of Servings:

Ingredients

2 Tbsp oil
3 cups ¹⁄₂-inch chunks of peeled and seeded butternut squash
2 cups 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 cup whole cashews
¹⁄₂ cup golden raisins
1 (14 oz) can of coconut milk
1 Tbsp lime juice
Salt and freshly ground black pepper to taste
¹⁄₄ cup chopped fresh mint

Directions

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.
Add broccoli, garlic, and ginger. Sauté for another 2 minutes, stirring constantly.
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.
Remove pan from heat and add lime juice. Season to taste with salt and pepper.
Before serving, sprinkle dish with mint. This curry can be served alone or with brown rice.

Nutrition Info:

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, ★★★★★ Vitamin C, Copper, Iron, Manganese, ★★★ Magnesium, ★★ Phosphorus, Potassium, ★ Vitamin B1 (thiamine), B3 (niacin), B6, Vitamin K, Folate, Calcium, Molybdenum, Zinc

Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

Veggie Curry with Chickpeas and Cashews

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Ingredients

Directions

Contributor

The Taste for Life Test Kitchen

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