Butternut Squash Kabocha Chickpea Green Curry over Cauliflower Rice (gluten free, dairy free, grain free, soy free, vegan)

FROM JESSICA'S KITCHEN
19Ingredients
75Minutes
570Calories

Ingredients
US|METRIC

  • 1/2 bunch kale (dino, lacto, stems removed)
  • 1 kabocha squash (medium)
  • 1 butternut squash (medium, both squashes should yield 5-6 cups, chopped)
  • 2 stalks celery
  • 6 roots (2-inch long fresh turmeric, peeled)
  • 1 fresh ginger (2-inch long knob, peeled)
  • 3 cloves garlic
  • 2 onions (medium, peeled, rough chop)
  • 3 tablespoons avocado oil (or other neutral tasting oil)
  • 30 ounces full fat coconut milk
  • 3 tablespoons coconut milk (not canned, or water)
  • 1 tablespoon ground coriander (each of, cumin, and cinnamon)
  • 1 tablespoon fennel seeds (freshly ground)
  • 1 teaspoon cardamom seeds (freshly ground)
  • 2 teaspoons kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup sunflower seed butter
  • 4 tablespoons green curry paste (GF DF)
  • 30 ounces chickpeas (drained)

NutritionView more

570Calories
Sodium43% DV1020mg
Fat58% DV38g
Protein24% DV12g
Carbs18% DV55g
Fiber48% DV12g
Calories570Calories from Fat340
% DAILY VALUE
Total Fat38g58%
Saturated Fat25g125%
Trans Fat
Cholesterol
Sodium1020mg43%
Potassium1230mg35%
Protein12g24%
Calories from Fat340
% DAILY VALUE
Total Carbohydrate55g18%
Dietary Fiber12g48%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Reviewer Profile Image