Nutrition
Calories: 540kcal | Carbohydrates: 29g | Protein: 39g | Fat: 17g | Fiber: 17g
This Butternut Squash Chickpea Curry is amazingly 33% protein, because we used TVP (Textured Vegetable Protein) as a substitute for rice (which would normally be used). It’s such a good Fall dish, easy to make and hard to screw up. It’s great for meal prep because it makes 4 servings!
Servings
Ingredients
- 4 cup Butternut Squash cubed
- 4 cup Baby Spinach
- 15 oz Chickpeas drained and rinsed
- 1 cup Peas frozen
- 1 1/2 cup Coconut Milk canned
- 1 bulb Garlic 6-8 cloves, minced
- 1 Sweet Onion, medium diced
- 2 cup TVP textured vegetable protein
- 1 1/2 tbsp Yellow Curry Paste
- 1/2 tsp Pumpkin Pie Spice
- 3/4 tsp Garlic Salt
- 1 tsp Ginger freshly grated
- 1/2 tsp Turmeric
- 1/3 cup Vegetable Broth
Instructions
- In a medium-low heat skillet, saute diced onions for 3-5 minutes until translucent.
- Add in minced garlic for another 2-3 minutes.
- In a Crockpot, on high heat, add the onion/garlic mixture, coconut milk, vegetable broth and all of your spices. Stir together well until fully mixed.
- Add in butternut squash, chickpeas, peas, and spinach.
- Cook for 2-3 hours in Crockpot, stirring periodically, until butternut squash is tender.
- Meanwhile cook 2 cups of TVP per package instructions; should be slightly browned.
- Serve curry on top of TVP.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Butternut Squash Chickpea Curry
Did you make this recipe?Mention @proteindeficient.vegan
Soy-free Option
- Use Textured Pea Protein (affiliate link) instead of TVP – you can buy this on Amazon – I like the brand Acre Made.
I’m not claiming this as an authentic curry. I’m just some random white girl making tasty food. Also, I did use TVP instead of rice as the base for extra protein, which is potentially blasphemous. (You can also just use normal rice and you’ll still have a delicious butternut squash chickpea curry 🙂 ).
I still highly recommend this though, as a quick, easy and filling meal! It’s actually perfect for meal prep, especially if you’re not someone that wants to be in the kitchen stirring things all day.
If you’re wanting more Fall recipes, check out my collection of Thanksgiving recipes.
Ingredients
- Butternut – you can use fresh or frozen for this recipe. I used frozen, because holy crap, butternut squash is seriously hard to peel and chop!
- Baby Spinach – I used fresh baby spinach. If you’re going to use frozen, don’t use 4 cup lol. Use like maybe 1/2 cup!
- Chickpeas – I used canned chickpeas, but use could also use dried ones (though it will add time to your cooking endeavors).
- Peas – I used frozen peas, but you could definitely use fresh.
- Coconut Milk – canned.
- Garlic – I prefer to use fresh garlic because I think it tastes better. You can also use store-bought minced garlic if you want to save some prep time.
- Onion – I would recommend using a sweet, white or yellow onion.
- TVP – Textured Vegetable Protein – is a shelf-stable protein source used in a lot of vegan cooking. You can find it at most grocery stores near the gluten-free flour options, and you can also purchase it online. I like the brand Bob’s Red Mill for this.
- Yellow Curry Paste.
- Pumpkin pie spice, garlic salt, turmeric.
- Ginger – I used fresh, but you could also use dried.
- Vegetable Broth – I used store-bought, but homemade would also work really well.
Instructions
- Peel and dice onions.
- Mince garlic.
- If you’re using fresh butternut squash, peel and dice it.
- In a medium-low heat skillet, saute diced onions for 3-5 minutes until translucent. Make sure to stir regularly so that it doesn’t burn or stick to the pan. You can also do this in the crockpot; I just find it quicker to do it in the pan so that they get a nice color on them before you start adding the liquids and other ingredients.
- Add in the minced garlic for another 2-3 minutes, still stirring often.
- In a Crockpot, on high heat, add the onion/garlic mixture, coconut milk, vegetable broth and all of your spices. Stir together well until fully mixed.
- Add in the butternut squash, chickpeas, peas, and spinach.
- Cook for 2-3 hours in Crockpot, stirring periodically, until butternut squash is fork-tender.
- Meanwhile cook 2 cups of TVP per package instructions (usually 1 cup of water per 1 cup of TVP); should be slightly browned. Target a similar softness to rice. This might sound weird, but I used a rice cooker to cook the TVP for this. It cuts down on kitchen time, and you get perfectly cooked, fluffy TVP!
- Serve curry on top of TVP.
Silly Little Haiku
So many veggies
This may be sacrilegious
TVP as rice
Author
Protein Deficient Vegan
