7 Ingredients
  • 1 small butternut squash (about 2 pounds)
  • 2 tablespoons canola oil
  • 1/3 cup Thai red curry paste
  • One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • kosher salt
  • One 13-ounce can unsweetened coconut milk
  • 1/3 cup fresh cilantro, plus more for garnish
Nutrition
502
25% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

48% 31

Saturated

92% 18

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 4

Carbs

18% 53

Carbs (net)

- 41

Fiber

46% 12

Sugars

- 9

Sugars, added

- 0

Protein

25% 12

Cholesterol

1% 2

Sodium

16% 389

Calcium

18% 175

Magnesium

35% 146

Potassium

23% 1096

Iron

36% 6

Zinc

16% 2

Phosphorus

38% 264

Vitamin A

115% 1032

Vitamin C

49% 44

Thiamin (B1)

22% 0

Riboflavin (B2)

6% 0

Niacin (B3)

21% 3

Vitamin B6

38% 0

Folate equivalent (total)

31% 124

Folate (food)

- 124

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

- 0

Vitamin E

31% 5

Vitamin K

10% 13

Sugar alcohols

- 0

Water

- 317
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