Dan Denardo Recipe — Butternut Squash Curry

Serve this butternut squash curry with rice.

Ingredients

• 1 tablespoon olive oil, or as needed
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 medium red onion, diced
• 2 tablespoons red curry paste
• 1 ¼ cups vegetable broth
• 4 medium tomatoes, chopped
• 1 (15 ounce) can chickpeas, drained
• salt and ground black pepper to taste
• 3 tablespoons Greek yogurt
• ½ tablespoon ground coriander

Cooking Directions

1. Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
2. Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Nutrition Facts

• calories253.7
• carbohydrateContent50.5 g
• cholesterolContent1.7 mg
• fatContent4.8 g
• fiberContent9.6 g
• proteinContent7.2 g
• saturatedFatContent0.9 g
• sodiumContent418.5 mg
• sugarContent10.5 g