Quick Butternut Squash Curry

THE KITCHN
12Ingredients
50Minutes
170Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 tablespoon peeled fresh ginger (finely grated, from about a 1-inch piece)
  • 2 cloves garlic (minced)
  • 2 tablespoons Thai red curry paste
  • 4 cups butternut squash (cubed, about 1 1/4 pounds)
  • 1 head broccoli (cut into florets, about 2 cups florets)
  • 1 red bell pepper (medium, sliced into thin 2-inch-long strips)
  • 1 coconut milk (13- to 14-ounce can full-fat)
  • 3/4 cup water
  • kosher salt
  • brown rice (or Cooked white, for serving)
  • chopped fresh cilantro (for serving)
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    NutritionView More

    170Calories
    Sodium9% DV210mg
    Fat5% DV3g
    Protein12% DV6g
    Carbs11% DV33g
    Fiber28% DV7g
    Calories170Calories from Fat25
    % DAILY VALUE
    Total Fat3g5%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium210mg9%
    Potassium870mg25%
    Protein6g12%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber7g28%
    Sugars6g12%
    Vitamin A270%
    Vitamin C270%
    Calcium10%
    Iron15%

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

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