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
Soy-free Option:
- Use Textured Pea Protein instead of TVP - you can buy this on Amazon - I like the brand Acre Made.
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Author
Protein Deficient Vegan
