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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. vegetable (/peanut/grapeseed oil)
- 1 red bell pepper (sliced)
- 1 yellow onion (sliced)
- 1 Tbsp. minced garlic
- 1 Tbsp. fresh ginger (minced)
- chillies (fresh hot, I used 3 Thai chillies, pick whatever heat level you can take!, thinly sliced)
- 4 Tbsp. red curry paste
- 1 Tbsp. yellow curry powder
- 3 cups butternut squash (peeled and diced)
- 15 oz. garbanzo beans (drained)
- 13.5 oz. coconut milk
- 1 cup vegetable broth
- 1/4 cup basil leaves (fresh Thai or regular)
- 2 tsp. sugar
- 1 tsp. kosher salt
- cilantro leaves (for garnish, optional)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol |
| Sodium940mg39% |
| Potassium770mg22% |
| Protein8g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber8g32% |
| Sugars8g |
| Vitamin A200% |
| Vitamin C100% |
| Calcium10% |
| Iron20% |
* 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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