Curried Butternut Squash and Brown Rice Skillet
- 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
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 1/2” cubed butternut squash (1 1/2 cups)
- Chickpeas (1/2 cup)
- Garlic (1 clove)
- Onion, medium (1/2)
- Tomatoes, stewed (3/4 cup)
- Canned Goods
Vegetable broth (1 1/4 cup)
- Cooking & Baking
- Curry powder (1 1/2 tablespoons)
- Olive oil (1 tablespoon)
- Pepper (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Pasta & Grains
- Brown rice, short grain (1/2 cup)
Preparation
Read recipe preparation on naturallyella.com
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Recipe Stats
Published November 7, 2012 (3 months ago).
126 people saved this recipe.
