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Butternut Squash Curry with Chickpeas, Spinach, and Cashews

Butternut Squash Curry with Chickpeas, Spinach, and Cashews

Creamy curry with tender butternut squash, hearty chickpeas, and spinach, finished with crunchy cashews for a cozy, plant-based dinner full of warm spice.

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Ingredients

For 2 servings

  • 8 ounce Butternut Squash
  • 1 ounce Cashews
  • 1 box Chickpeas
  • ¼ ounce Cilantro
  • 1 teaspoon Cinnamon
  • 1 can Coconut Milk
  • 1 tablespoon Curry Powder
  • 1 unit Lime
  • 5 ounce Spinach
  • 1 unit Yellow Onion

Additional Ingredients

  • 2 tablespoon Olive Oil
Butternut Squash Curry with Chickpeas, Spinach, and Cashews
PDF
DifficultyEasy
Total Time40m
Calories753
Protein23g
Carbs23g
Fat40g
Tags:
VeganGluten-freeKetoCarb SmartFiber SmartLow SugarLow Sodium

Swaps and substitutions

For a tree-nut-free version, skip the cashews or replace them with toasted pumpkin seeds for crunch. If you want a lighter or lower-fat bowl, use light coconut milk; for a different legume option, swap the chickpeas for white beans.

What to serve with it

Serve with warm naan or steamed rice to soak up the creamy curry, plus a crisp cucumber salad or sliced tomatoes for freshness. A simple lime wedge and extra herbs on the side brighten the bowl and balance the richness.

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