Butternut Squash Curry
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Well Plated · by Erin Clarke★ 5.0 (3)

Butternut Squash Curry

NUTRITION · PER SERVING45M COOK
CAL 32%·PRO 28%
CARBS 100G64% OF CAL
12G FIBER0G ADDED0G INTRINSIC80G OTHER9G TOTAL SUGAR
FAT 22G32% OF CAL
11G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Thai curry with butternut squash, chickpeas, spinach, and coconut milk. Rich, spiced, and warming with herbal notes. A satisfying vegetarian main.

mainthaicurrybeansdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons extra-virgin olive oil
  • 1 small butternut squash (cut into ½-inch dice, about 3 ½ cups)
  • 1 shallot (finely chopped)
  • 1 tablespoon minced fresh ginger (from about a 1-inch piece)
  • 3 garlic cloves (minced)
  • 1 (4-ounce) jar Thai red curry paste
  • ⅛ teaspoon cayenne pepper
  • 2 (14-ounce) cans light coconut milk
  • 2 teaspoons kosher salt (plus additional to taste)
  • 1 (15-ounce) can reduced sodium chickpeas (rinsed and drained)
  • Juice of 1 small lime (about 1 ½ tablespoons, plus additional wedges for serving)
  • 2 teaspoons fish sauce
  • 3 cups baby spinach (roughly torn, optional)
  • ½ cup cilantro leaves and tender stems (roughly chopped, plus additional for serving)
  • Cooked brown rice (for serving)
PREP
15M
SODIUM
1709MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.