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Red Curry Butternut Squash

Red Curry Butternut Squash recipe

Butternut squash is a good source of fiber, potassium, and vitamins A and C.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Cooking Method ,
Cuisine ,
Courses , , ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Rest Time: 5 min Total Time: 50 mins
Servings 4
Calories 1000
Best Season Fall
Ingredients
  • 500 gram Butternut Squash
  • 2 teaspoon Red Curry Paste
  • 2 cup Coconut Milk
  • 1 cup Vegetable Broth
  • 150 gram Red Bell Pepper
  • 100 gram Green Beans
  • 20 gram Fresh Basil Leaves
  • 2 tablespoon Lime Juice
  • 1 teaspoon Salt
  • 2 tablespoon Cooking Oil
Instructions
  1. Peel and dice the butternut squash.
  2. Heat cooking oil in a large pot over medium heat.
  3. Add red curry paste and cook for 1-2 minutes.
  4. Add diced butternut squash, red bell pepper, and green beans to the pot. Cook for 5 minutes.
  5. Pour in coconut milk and vegetable broth. Stir well.
  6. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
  7. Stir in lime juice and salt.
  8. Serve the red curry butternut squash over rice or noodles.
  9. Garnish with fresh basil leaves.
  10. Enjoy!
Nutrition Facts

Servings 4

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 35g12%
Sugars 10g
Protein 5g10%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/red-curry-butternut-squash/