Kabocha Squash Thai Red Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Kabocha squash simmers with chickpeas, carrots, and spinach in a Thai red curry coconut broth. Warm, comforting, and meatless, it's served over jasmine rice with peanuts, cilantro, and lime for a satisfying meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons unsalted butter
- 1 medium yellow onion (1/2-inch dice)
- 1 large carrot (1/2-inch dice)
- 1 pinch kosher salt (plus more to taste)
- 5 cups kabocha squash (peeled and cut 1-inch cubes)
- 15 ounces canned chickpeas (rinsed and drained)
- 4 cloves garlic (minced)
- 2 tablespoons ginger (minced)
- 3 tablespoons red curry paste
- 1 tablespoon tamarind paste
- 2 cups coconut milk (full fat )
- 1 cup low-sodium chicken stock
- 2 (generous) handfuls baby spinach
- 1 tablespoons fish sauce (plus more or use less to taste)
- 4 cups cooked jasmine rice
- 1 cup peanuts (finely chopped, for serving)
- 1/2 cup cilantro (chopped, for serving)
- 1/2 cup pomegranate arils (for serving)
- lime wedges (for serving)
At a glance
PER SERVING · TIME 70M
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
- 55m
- Sodium
- 611mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 808mg
- Calcium
- 93mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 611MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.