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Vegan Thai Curry with Kabocha Squash
THE BLENDERIST11Ingredients
35Minutes
45Calories
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Ingredients
US|METRIC
35 SERVINGS
- 2 Tbsp. coconut oil
- 1 red onion (medium, diced in large pieces)
- 1 red pepper (large, cut in strips)
- 1 inch ginger root (finely chopped)
- 2 Tbsp. curry paste (yellow or red Thai)
- 4 cups kabocha squash (cubed and peeled)
- 1 can coconut milk
- 1 Tbsp. brown sugar
- 1 cup vegetable stock
- 2 Tbsp. soy sauce (tamari, Bragg or coconut aminos)
- 6 leaves basil
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NutritionView More
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45Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories45Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium80mg3% |
| Potassium100mg3% |
| Protein<1g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g3% |
| Sugars1g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium2% |
| Iron2% |
* 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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