Choosing Chia · by Jessica Hoffman★ 4.8
Butternut Squash Curry
NUTRITION · PER SERVING30M COOK
CAL 39%·PRO 29%
CARBS 150G77% OF CAL
6G FIBER9G SUGAR135G OTHER
FAT 13G15% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Thai-style curry with butternut squash, kale, and coconut milk. Bold, aromatic, and ready in 30 minutes, naturally vegan and full of warming spices.
mainthaicurrytofudairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups butternut squash, peeled and cubed. (approx 1 small squash)
- 1 tbsp avocado oil (can sub vegetable oil)
- 1 onion, chopped
- 1 tbsp ginger, finely chopped
- 3 garlic cloves, finely chopped
- 2-3 tbsp Thai red curry paste
- 2 tsp curry powder
- 1/2 cup full-fat coconut milk
- 3/4 cup vegetable broth
- 1-2 tbsp soy sauce (gluten-free if needed)
- 1 tbsp coconut sugar
- 1 tbsp lime juice
- 3 cups kale
- 2 tsp cornstarch dissolved in 2 tsp cold water
- Rice for serving
At a glance
PER SERVING · TIME 30M
CAL 39%·PRO 29%
CARBS 150G77% OF CAL
6G FIBER9G SUGAR135G OTHER
FAT 13G15% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 647mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 828mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 647MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.