Photo: Swathi Handique
Thai Red Curry with Butternut Squash and Chickpeas
7 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
537
Calories
10g
Protein
43g
Fat
33g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small butternut squash (about 2 pounds)
- 2 tablespoons canola oil
- 1/3 cup Thai red curry paste
- One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
- Kosher salt
- One 13-ounce can unsweetened coconut milk
- 1/3 cup fresh cilantro, plus more for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes