Kabocha Squash Red Curry
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Running on Real Food · by Deryn Macey★ 5.0 (11)

Kabocha Squash Red Curry

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 13%
CARBS 35G36% OF CAL
6G FIBER17G SUGAR12G OTHER
FAT 27G63% OF CAL
23G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A sweet and creamy plant-based red curry with kabocha squash, bell peppers, and carrots. A healthy and filling meal built on aromatic Thai spices and coconut milk.

mainthaicurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tsp coconut oil (water, broth or another cooking oil of choice (10 mL))
  • 1 small white onion (diced (about 1 cup, 150 g))
  • 3 cloves garlic (minced (15 g))
  • 1 tbsp fresh ginger (minced (10 g))
  • 3 tbsp red curry paste (45 g)
  • 1 green bell pepper (seeds removed and roughly chopped)
  • 1 heaping cup peeled and chopped carrot (about 2 carrots, 170 g)
  • 4-5 cups peeled and cubed kabocha squash (approx. 600 g)
  • 1 14 oz can full-fat or light coconut milk
  • 1 cup vegetable broth or water (250 mL)
  • 1 tbsp coconut sugar (brown sugar or maple syrup (15 mL))
  • 1 tbsp soy sauce or gluten-free tamari (15 mL)
  • 1-2 tbsp lime juice (to taste (15 mL))
  • 1 tbsp white miso paste (optional (15 g))
PREP
10M
SODIUM
856MG
ESTIMATE
COMPLETE

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