South east asian · Main course
Thai squash & pineapple curry
dinnerlunchVeganVegetarianGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-Free
Ingredients
- sunflower oil½ oz
- onion4½ oz
- Thai red curry paste¾ oz
- butternut squash1 lb
- butternut squash2 oz
- coconut milk6¾ oz
- vegetable stock6¾ oz
- frozen green beans5 oz
- pineapple8¼ oz
- cilantro0 oz
Instructions
Unfortunately, Edamamdoesn't provide step-by-step instructions through their API, but the full method is just a click away. We are working on future workarounds.
Get the full recipeNutrition (per serving · serves 4)
242calories
4gProtein
31gCarbs
14gFat
Saturated Fat10g
Fiber5g
Sugar11g
Sodium49mg
Cholesterol0mg
Estimated values based on ingredient data. Actual nutrition may vary.
