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Thai Red Curry with Butternut Squash and Chickpeas
- prep: 10 min
- cook: 45 min
- total: 55 min
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Thai red curry paste typically has more than eight different ingredients, including hot red pepper and lemongrass, so buying it ready- made is certainly easier than making your own. Look for it in the ethnic foods section of your supermarket or at Asian grocers. You can add 1 pound large shrimp, peeled and deveined, to the curry during the last few minutes of cooking, if you wish.
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
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 1576 % Daily Value *
- Total Fat: 40 g 61.18%
- Saturated Fat: 4 g 19.38%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 6018 mg 250.74%
- Calcium: 589 mg 58.89%
- Potassium: 2426 mg 69.32%
- Magnesium: 0 mg 0%
- Iron: 21 mg 116.39%
- Zinc: 0 mg 0%
- Total Carbohydrate: 232 g %
- Dietary Fiber: 76 g 303.71%
- Sugar: 2 g
- Protein: 84 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 1 g
- Omega 6 Fatty Acid: 15 g
- Vitamin A 6.82%
- Vitamin C 3.4%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch15
- Exchange - Vegetables0
- Exchange - Lean Meat5
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total28 oz-eq
