South east asian · Main course
Thai Red Curry with Butternut Squash and Chickpeas
dinnerlunchVeganVegetarianGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-Free
Ingredients
- butternut squash2 lb
- canola oil1 oz
- Thai red curry paste3 oz
- can chickpeas1 lb
- Kosher salt½ oz
- unsweetened coconut milk¾ lb
- cilantro¼ oz
Instructions
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Get the full recipeNutrition (per serving · serves 4)
519calories
13gProtein
57gCarbs
31gFat
Saturated Fat18g
Fiber12g
Sugar10g
Sodium1059mg
Cholesterol2mg
Estimated values based on ingredient data. Actual nutrition may vary.
