Dinner for 4

Chickpea Squash Curry

Name: Chickpea Squash Curry
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb cubed butternut squash; 1 small yellow onion; 3 cloves garlic; 1 tbsp coconut oil; 1 tbsp freshly grated or minced ginger; 3 tbsp red curry paste; 1 tbsp yellow curry powder; 1 tsp brown sugar (optional); 2 tsp soy sauce; 1 can (15 oz) unsweetened coconut milk; 3/4 cup vegetable broth or stock; 1 can (15 oz) chickpeas drained and rinsed; 2 tsp corn starch optional; salt and pepper to taste (optional); ground cayenne pepper (optional); 3 cups fresh baby spinach; 1/4 cup chopped roasted peanuts (optional); 3 tbsp fresh chopped cilantro; basmati rice and/or naan bread (optional)

$11.41for 440 minServes 4

Butternut squash and chickpeas simmer with curry paste, coconut milk, ginger, and spinach for a creamy vegetable curry.

Photo: peasandcrayons.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 1 lb$1.29/lb typical	1 lb	$1.29Typical price
	Onions, 0.3 lb$1.29/lb typical	0.3 lb	$0.39Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Fresh ginger, 0.25 oz$0.40/oz typical	0.25 oz	$0.10Typical price
	Shredded coconut, 15 oz$0.30/oz typical	15 oz	$4.50Typical price
	Broth, 6.25 oz$0.07/oz typical	6.25 oz	$0.44Typical price
	Canned beans, 15 oz$0.09/oz typical	15 oz	$1.35Typical price
	Spinach, 3 oz$0.35/oz typical	3 oz	$1.05Typical price
	Nuts and seeds, 0.5 oz$0.70/oz typical	0.5 oz	$0.39Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.14Typical price
Total for the servings shown		$11.41

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilAsian sauces and pastesDried herbs, spices and seasoning blendsSyrups, molasses, powdered sugarSoy sauceCornstarch, vanilla, yeast, cocoaSalt and pepper

Not included in the cost.

40 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

American Vegetarian Vegan Dairy-free Budget Dinners Fall Spring

Typical price

$2.85 per serving$11.41 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 lb cubed butternut squash
1 small yellow onion
3 cloves garlic
1 tbsp coconut oil
1 tbsp freshly grated or minced ginger
3 tbsp red curry paste
1 tbsp yellow curry powder
1 tsp brown sugar (optional)
2 tsp soy sauce
1 can (15 oz) unsweetened coconut milk
3/4 cup vegetable broth or stock
1 can (15 oz) chickpeas drained and rinsed
2 tsp corn starch optional
salt and pepper to taste (optional)
ground cayenne pepper (optional)
3 cups fresh baby spinach
1/4 cup chopped roasted peanuts (optional)
3 tbsp fresh chopped cilantro
basmati rice and/or naan bread (optional)

Steps

Heat the coconut oil in a large pot over medium heat, then cook the chopped onion for 4 minutes.
Add the garlic, ginger, curry paste, curry powder, and cayenne if using, and cook for 1 minute.
Stir in the squash, coconut milk, broth, soy sauce, brown sugar if using, salt, and pepper.
Cover and simmer over medium-low heat for 18 minutes, until the squash is tender.
Stir in the chickpeas and spinach, then cook uncovered for 4 minutes until the spinach wilts.

Main ingredient on sale this week? See what to make with canned beans on sale.