Pumpkin Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant red curry with roasted pumpkin, sweet potatoes, and apples in creamy coconut broth. It's warming, slightly sweet, and aromatic with ginger and basil. A cozy fall dinner served over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound chicken breasts ((2-3 breasts))
- 3 tablespoons olive oil
- 2 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, minced
- 1 1/2 cups peeled and cubed butternut squash
- 1 small sweet potato, peeled and cubed
- 1 Granny Smith apple, peeled and cubed
- 1/2 red onion, diced
- 1 15 oz. can pure pumpkin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 14.5 oz. can quality coconut milk ((I like Chaokoh))
- 1 cup low sodium chicken broth
- 1 small zucchini, peeled, sliced and quartered
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon dried basil
- 2 tablespoons lime juice
- 1/2-1 teaspoon sriracha/Asian chili sauce
- 1/2 cup sweetened coconut flakes ((more or less to liking))
- chopped cilantro
- Freshly squeezed lime juice
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 994mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 947mg
- Calcium
- 72mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 994MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.