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 cups butternut squash cubed
- 4 cups baby spinach
- 1 can chickpeas drained and rinsed
- 1 cup peas frozen
- 1 1/2 cups coconut milk canned
- 1 bulb garlic 6-8 cloves, minced
- 1 medium onion diced
- 2 cups TVP textured vegetable protein
- 1 1/2 tablespoons Yellow Curry Paste
- 1/2 teaspoon pumpkin pie spice
- 3/4 teaspoon garlic salt
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon 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
Soy-free Option:
- Use Textured Pea Protein instead of TVP - you can buy this on Amazon - I like the brand Acre Made.
Did you make this recipe?Mention @proteindeficient.vegan
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.
Ingredients
- Butternut – you can use fresh or frozen for this recipe.
- 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.
- Bulb – 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.
- 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.
- Serve curry on top of TVP.
Silly Little Haiku
So many veggies
This may be sacrilegious
TVP as rice
Author
Protein Deficient Vegan
