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!
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
