Ingredients
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1 tablespoon Olive oil
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1 medium Butternut squashpeeled, seeded, and cubed
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1 medium Red oniondiced
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2 tablespoons Curry Paste
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1 ¼ cups Vegetable broth
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4 medium Tomatoeschopped
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1 (15 ounce) Chickpeas Candrained
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3 tablespoons Greek yogurt
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Salt and pepper to taste
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½ tablespoon Ground coriander
Directions
Steps
1
Done
|
Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3-5 minutes. Add onion and curry paste,Pour in vegetable broth, cover, and cook until squash is tender, about 20-25 minutes. |
2
Done
|
Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander. |