Oh My Veggies · by Nicole★ 4.9 (8)
Butternut Squash Curry
NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 25%
CARBS 45G32% OF CAL
13G FIBER13G SUGAR19G OTHER
FAT 42G66% OF CAL
29G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy butternut squash and chickpea curry blending Indian and Thai spices. Sweet, savory, and warming with a fusion of global flavors.
mainindiancurrybeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 16 oz butternut squash (peeled, seeded, and chopped)
- 15 oz chickpeas (rinsed and drained)
- 1 onion (sweet, peeled and chopped)
- 2 cloves garlic (peeled and chopped)
- 2 cups vegetable broth
- 28 oz coconut milk
- 2 tbsp red curry paste
- 2 tbsp curry powder
- 1 tbsp garam masala
- 1 tbsp lemongrass paste
- 1 tbsp ginger paste
- 1 tbsp turmeric
- 1/2 cup pistachios (without shells, chopped)
- 2 tbsp cilantro (fresh or freeze dried)
- olive oil
- salt
- black pepper
At a glance
PER SERVING · TIME 40M
CAL 28%·PRO 25%
CARBS 45G32% OF CAL
13G FIBER13G SUGAR19G OTHER
FAT 42G66% OF CAL
29G SAT13G 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
- 30m
- Sodium
- 925mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 919mg
- Calcium
- 109mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 925MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.