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Mike Patruno: "Love love love this! Watch out for some typos her…" Read More
17Ingredients
40Minutes
540Calories
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Ingredients
US|METRIC
6 SERVINGS
- 16 oz. butternut squash (peeled, seeded, and chopped)
- 15 oz. chickpeas (rinsed and drained)
- 1 onion (sweet, peeled and chopped)
- 2 cloves garlic (peeled and chopped)
- 2 cups vegetable broth
- 28 oz. coconut milk
- 2 Tbsp. red curry paste
- 2 Tbsp. curry powder
- 1 Tbsp. Garam Masala
- 1 Tbsp. lemongrass (paste)
- 1 Tbsp. ginger paste
- 1 Tbsp. turmeric
- 1/2 cup pistachios (without shells, chopped)
- 2 Tbsp. cilantro (fresh or freeze dried)
- olive oil
- salt
- black pepper
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat370 |
% DAILY VALUE |
Total Fat41g63% |
Saturated Fat29g145% |
Trans Fat |
Cholesterol |
Sodium700mg29% |
Potassium1010mg29% |
Protein10g |
Calories from Fat370 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber10g40% |
Sugars8g |
Vitamin A170% |
Vitamin C45% |
Calcium10% |
Iron35% |
* 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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Reviews(1)
Mike Patruno 5 years ago
Love love love this! Watch out for some typos here. Addition of red curry paste was necessary. Also definitely don’t need 2 cans of coconut milk, 1 is just fine. I also added pumpkin seeds instead of pistachios as im allergic, turned out great. Definitely bake your squash longer depending on the size of your cubes as it was still al dente when we switched to the pan and had to cook it an extra 10-15 mins in the pan.