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Vegan Butternut Squash and Spinach Coconut Curry {Gluten-Free}
AVOCADO PESTO14Ingredients
45Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 1/2 cups butternut squash (cubed, in bite sized pieces)
- 1 Tbsp. tamarind (block of seedless)
- 3 Tbsp. hot water
- 1/2 red onion (diced)
- 1 Tbsp. minced ginger
- 1 1/2 Tbsp. lemongrass (finely diced)
- 2 tsp. minced garlic
- 2 tsp. coconut oil
- 2 Tbsp. red curry paste (or less depending on your spice tolerance)
- 1 Tbsp. creamy peanut butter
- 2 tsp. fish sauce (use gluten free tamari for vegan version)
- 1 can coconut milk
- 3 oz. spinach
- lime (juiced and zested)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol |
| Sodium290mg12% |
| Potassium1060mg30% |
| Protein6g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A380% |
| Vitamin C90% |
| Calcium15% |
| Iron25% |
* 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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