This healthy meatless meal is packed with high fiber vegetables. Pistachios on top add color and crunch.

Source: Parents Magazine

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Recipe Summary test

prep:
15 mins
cook:
33 mins
total:
48 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat oil over medium-high heat. Add onion and saute about 7 to 8 minutes, stirring often, or until lightly browned.

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  • Add butternut squash and cauliflower; cook about 12 minutes, stirring occasionally, until softened and lightly browned. Add curry powder, salt, ginger, sugar and cayenne, and cook, stirring, for 1 minute.

  • Place 1/4 cup of the vegetable broth in a small measuring cup and stir in the cornstarch. Set aside.

  • Stir remaining broth, chickpeas and tomatoes into pot; bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 12 minutes, stirring occasionally, or until vegetables are tender.

  • Stir in reserved cornstarch mixture and the spinach. Stir until spinach is wilted and mixture has thickened. Add pistachios. Serve warm.

Nutrition Facts

492 calories; fat 16g; saturated fat 2g; carbohydrates 78g; insoluble fiber 15g; protein 14g; sodium 941mg.
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