Photo: Pille R. Priske
Curried Butternut Squash and Brown Rice Skillet
11 ingredients
10 min + 45 min
2-3
openrecipes
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Estimated Nutrition (whole recipe, rough)
544
Calories
15g
Protein
17g
Fat
86g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ½ medium onion, diced
- 1½ cups ½” cubed butternut squash
- 1½ tablespoons curry powder
- ½ cup short grain brown rice
- ¾ cup stewed tomatoes
- ½ cup chickpeas (drained/rinsed if using canned)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1¼ cup vegetable broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By naturallyella ·
Recipe sourced from
openrecipes