Connoisseurus Veg · by Alissa Saenz★ 5.0 (2)
Cozy Thai Butternut Squash Curry
NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 25%
CARBS 59G51% OF CAL
12G FIBER0G ADDED10G INTRINSIC37G OTHER10G TOTAL SUGAR
FAT 22G43% OF CAL
5G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Thai curry with chickpeas, butternut squash, and kale in coconut milk, finished with peanuts. A hearty vegan dinner ready in about 40 minutes.
mainthaicurrybeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon peanut oil ((or high-heat oil of choice))
- 1 medium onion, (diced)
- 2 garlic cloves, (minced)
- 1/4 cup massaman curry paste ((or to taste, can substitute red or yellow curry paste))
- 2 (14 ounce or 400 ml) cans light coconut milk
- 3 pounds diced (1/2-inch) butternut squash ((about 1 medium squash))
- 1/2 pound fresh kale ((stems removed and leaves torn into bite-sized pieces))
- 1 (14 ounce or 400 gram) can chickpeas ((drained and rinsed))
- Salt and pepper, (to taste)
- Cooked rice
- 1/2 cup chopped peanuts
- 2 scallions, (chopped)
At a glance
PER SERVING · TIME 40M
CAL 23%·PRO 25%
CARBS 59G51% OF CAL
12G FIBER0G ADDED10G INTRINSIC37G OTHER10G TOTAL SUGAR
FAT 22G43% OF CAL
5G SAT17G 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
- 15m
- Cook
- 25m
- Sodium
- 315mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1120mg
- Calcium
- 193mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.