Butternut Squash Curry Recipe
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Running on Real Food · by Deryn Macey★ 5.0 (7)

Butternut Squash Curry Recipe

NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 25%
CARBS 52G48% OF CAL
11G FIBER0G ADDED0G INTRINSIC27G OTHER14G TOTAL SUGAR
FAT 23G48% OF CAL
15G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warming curry of butternut squash, chickpeas, and spinach simmered in coconut milk with Thai curry paste and spices. Serve over rice for a comforting, aromatic bowl.

mainthaicurrybeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 medium butternut squash (diced into ¾-inch pieces (700 g, about 5 cups))
  • 1 tsp oil
  • 2 tsp mild yellow curry powder (divided)
  • 1 tbsp coconut oil
  • 1 large shallot (diced (50g, ½ cup diced))
  • 4 cloves garlic (minced or grated)
  • 1- inch piece ginger (grated)
  • 2 tbsp red curry paste (30 g)
  • 1 14 oz 398 mL can crushed or diced tomatoes
  • 1 14 oz 400 mL can coconut milk
  • 1-2 cups vegetable stock or water (250-500 mL)
  • 1 tbsp soy sauce or tamari (15 mL)
  • 1 tbsp coconut sugar (15 g)
  • 1 540 mL 19 oz can chickpeas or 2 cups cooked chickpeas
  • 4 cups baby spinach (85 g)
  • ¼ cup finely chopped cilantro
  • ½ lime (juice)
  • cilantro
  • cooked rice
  • peanuts
  • lime wedges
PREP
10M
SODIUM
892MG
ESTIMATE
COMPLETE

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