Thai Butternut Squash Curry
A comforting and flavorful Thai-inspired vegetarian curry perfect for cooler evenings.
Equipment
- Chopping board
- Chopping knife
- Wooden spoon
- Saucepan
- Vegetable peeler
- Measuring cup
Ingredients
- 10 ml vegetable oil
- 1 tbsp Thai red curry paste
- 2 cm piece of ginger fresh, finely chopped or grated
- 2 cloves garlic peeled and finely chopped
- 3 medium-sized onions peeled and finely chopped
- 1 red pepper de-seeded and finely chopped
- 1 butternut squash peeled, de-seeded and diced
- 500 ml water
- 400 g tin coconut milk low-fat
- 400 g tin chickpeas drained
- 1 bunch fresh coriander chopped
- 1 lime juiced
Instructions
- Heat the oil in a large non-stick pan.10 ml vegetable oil
- When hot, add the curry paste, garlic, ginger, onions and red pepper and cook for 10 minutes until the vegetables are soft.10 ml vegetable oil
- Add butternut squash and water, bring to the boil before turning down the heat to low and simmering for 20 minutes.10 ml vegetable oil
- After the curry has simmered for 20 minutes, add the coconut milk and chickpeas and cook for a further 5 to 10 minutes.10 ml vegetable oil
- Add the lime juice and coriander just before serving with rice.10 ml vegetable oil
Notes
This vegetarian curry is a delicious and healthy take on Thai flavors, perfect for cooler evenings.
Nutrition per Serving
Calories: 514kcalCarbohydrates: 63gProtein: 14gFat: 27gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 40mgPotassium: 1373mgFiber: 14gSugar: 14gVitamin A: 21617IUVitamin C: 87mgCalcium: 191mgIron: 8mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!