Oh My Veggies · by Nicole★ 4.7 (6)
Vegan Eggplant Butternut Squash Curry
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 10%
CARBS 21G38% OF CAL
6G FIBER0G ADDED0G INTRINSIC6G OTHER10G TOTAL SUGAR
FAT 16G62% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, rich curry with eggplant, butternut squash, and mushrooms simmered in coconut milk with warming spices. Vegan and ready in 30 minutes.
mainindiancurry🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 1 medium onion (chopped)
- 1 1-inch piece ginger (peeled and grated)
- 2 cloves garlic (chopped or minced)
- 1/2 medium eggplant (chopped)
- 2 cups mushrooms (chopped)
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1.5 cups butternut squash (cubed)
- 3/4 cup coconut milk
- 1/2 cup canned diced tomatoes
- 1/2 cup vegetable stock
- 1.5 tbsp Thai red curry paste (ensure vegan)
- 1 tsp turmeric
- 1/2 tsp salt (or to taste)
- black pepper (to taste)
- 2 cups spinach
- cooked rice (optional, for serving)
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 10%
CARBS 21G38% OF CAL
6G FIBER0G ADDED0G INTRINSIC6G OTHER10G TOTAL SUGAR
FAT 16G62% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 30m
- Sodium
- 505mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 791mg
- Calcium
- 62mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 505MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.