Winter Vegetable Curry

  • prep: 10 min
  • cook: 25 min
  • total: 35 min
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  • servings:
  • Summary

    This winter vegetable curry is an easy vegetarian dinner filled with hearty butternut squash, cauliflower, tuscan kale and chickpeas, you'll never know the meat is missing!

    Ingredients

    • 1/2 tablespoon extra virgin olive oil
    • 1 medium yellow onion, chopped
    • 2 cloves garlic, minced
    • 1" piece of fresh ginger, minced
    • 2 cups Silk unsweetened original almondmilk
    • 1 cup vegetable broth
    • 2 curry cubes
    • 2 cups cubed butternut squash
    • 2 cups cauliflower florets
    • 1 cup chickpeas, drained and rinsed
    • 5-6 leaves lacinto/Tuscan kale, chopped
    • salt and pepper to taste
    • 1 tablespoon cornstarch (optional - see note)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 206 % Daily Value *
    • Total Fat: 6 g 9.89%
    • Saturated Fat: 3 g 14.6%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 698 mg 29.09%
    • Calcium: 108 mg 10.8%
    • Potassium: 440 mg 12.57%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 14.69%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 34 g %
    • Dietary Fiber: 8 g 31.91%
    • Sugar: 8 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 172.63%
    • Vitamin C 68.07%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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