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Butternut Squash & Aubergine Red Thai Curry
DIARY OF A SAUCEPOT10Ingredients
40Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 320 grams butternut squash (chopped into large chunks)
- 1/2 red chilli (deseeded & diced)
- ginger (small lump, finely chopped)
- 1 spring onion (finely sliced)
- 1/2 aubergine (chopped into large chunks)
- 150 grams curry paste (red thai)
- 400 mL coconut milk
- 1/2 courgette (cut into 5mm half moon slices)
- 100 grams peas (sugarsnap)
- oil (for frying)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol |
| Sodium25mg1% |
| Potassium870mg25% |
| Protein5g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber8g32% |
| Sugars13g |
| Vitamin A180% |
| Vitamin C70% |
| Calcium8% |
| 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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