Roasted Red Pepper & Squash Curry Recipe

Name: Roasted Red Pepper & Squash Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chickpeas cooked; 1 cup butternut squash peeled and cut; 1 cup fresh spinach chopped; 1 cup coconut milk; 2 red bell peppers; 1 medium tomato chopped; 2 garlic cloves; 1/2 onion medium, chopped; 1 tablespoon olive oil; 1 tablespoon curry powder; 1 pinch cayenne pepper; salt to taste

Servings: persons

2 cups chickpeas cooked
1 cup butternut squash peeled and cut
1 cup fresh spinach chopped
1 cup coconut milk
2 red bell peppers
1 medium tomato chopped
2 garlic cloves
1/2 onion medium, chopped
1 tablespoon olive oil
1 tablespoon curry powder
1 pinch cayenne pepper
salt to taste

1
In a small pot with water, cook butternut squash for 10-15 minutes or until tender. Set aside.
2
Set the oven to 465F. Place the 2 red peppers on a tray, and roast for 30-40 minutes. The edges should be blackened.
3
After the peppers cool, remove the stem and seeds, and place into a food processer/blender with the cooked butternut squash and garlic.
4
In a pot, saute onions and tomato in olive oil for 1-2 minutes. Add curry to the mix, and then add in the coconut milk.
5
Stir and slowly add in the pepper & butternut squash puree.
6
Add chickpeas, and cook for 15 minutes.
7
Finish off by adding salt to taste, cayenne pepper, and fresh spinach. Enjoy with brown rice!

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chickpeas cooked, 1 cup butternut squash peeled and cut, 1 cup fresh spinach chopped, 1 cup coconut milk, and more.

Yes, Roasted Red Pepper & Squash Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper & Squash Curry

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