Colorful Squash Curry Meal Recipe
Prep Time
Price Per Serving
Cooking Mode
2 tbsp tbsp canola oil
1 onion, chopped
2 cloves garlic, minced
2 tbsp tbsp ginger, grated
1 bag lb bag frozen cubed squash
4 tsp tsp curry powder
1 tsp tsp salt
¼ tsp tsp pepper
3 tbsp tbsp tomato paste
1 ½ cups cup vegetable broth
1 cup cup canned chickpeas, rinsed and drained
¼ cup cup raisins
¼ cup cup slivered almonds
¼ cup cup cilantro
2 Basmati Rice
2 tbsp tbsp canola oil
1 onion, chopped
2 cloves garlic, minced
2 tbsp tbsp ginger, grated
1 bag lb bag frozen cubed squash
4 tsp tsp curry powder
1 tsp tsp salt
¼ tsp tsp pepper
3 tbsp tbsp tomato paste
1 ½ cups cup vegetable broth
1 cup cup canned chickpeas, rinsed and drained
¼ cup cup raisins
¼ cup cup slivered almonds
¼ cup cup cilantro
2 Basmati Rice
Directions
1In a large pot, heat oil over medium heat. Sauté onion, garlic and ginger for 2 minutes or until onion is translucent.
2Add squash, curry powder, salt and pepper and cook for 1 minute.
3Add tomato paste and cook for an additional 2 to 3 minutes. Add broth, cover and simmer gently until squash is tender and sauce is slightly thickened, 10 to 12 minutes.
4Stir in chickpeas and cook until heated through, 2 to 3 minutes. Top each bowl with raisins, almonds and cilantro and serve with basmati rice.
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