High Protein Butternut Squash Chickpea Curry

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!

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Servings 4

US CustomaryMetric

Ingredients

1/2x1x2x3x4x

US CustomaryMetric

• ▢ 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

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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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Crock Pot

Rice Cooker

Notes

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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.

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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.

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