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16Ingredients
55Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 acorn squash (butternut will also work)
- 1 Tbsp. peanut oil (or use any mild-tasting vegetable oil; see Recipe Note #1)
- 2 cups yellow onion (or white, chopped)
- 1 cup baby carrots (sliced about 1/4 inch thick)
- 2 Tbsp. ginger (finely chopped)
- 2 Tbsp. garlic (finely chopped)
- 2 Tbsp. lemongrass (chopped, tender inner portion only; see Recipe Note #2)
- 3 kaffir leaf (center stem removed, sliced into fine chiffonade, lime leaves; see Recipe Note #3)
- 1/4 cup green curry paste (see Recipe Note #4)
- 13.5 oz. coconut milk (canned, shaken)
- 15 oz. garbanzo beans (canned, drained)
- cilantro (coriander chopped; include some chopped stems as well!)
- scallions (thinly sliced)
- jalapeños (seeded and thinly sliced)
- Thai basil (leave whole and tear over the curry immediately before eating)
- lime wedges
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol |
| Sodium370mg15% |
| Potassium1180mg34% |
| Protein11g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber13g52% |
| Sugars9g |
| Vitamin A110% |
| Vitamin C80% |
| Calcium15% |
| Iron30% |
* 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)
Megan 5 years ago
super easy and yummy. fresh is always best. my husband said that this was restaurant quality. i added some purple squash on the side. and some yogurt bark for dessert!