Vegan Thai Curry with Kabocha Squash
Vegan Thai Curry with Kabocha Squash
  • prep: 10 min
  • cook: 25 min
  • total: 35 min
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  • servings:
  • Ingredients

    • 2 tbsp coconut oil
    • 1 medium red onion, diced in large pieces
    • 1 large red pepper, cut in strips
    • 1 inch of ginger root, finely chopped
    • 2 tbsp yellow or red Thai curry paste
    • 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 of basil

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 35
    • Amount Per Serving
    • Calories: 15 % Daily Value *
    • Total Fat: 1 g 1.18%
    • Saturated Fat: 1 g 3.2%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 73 mg 3.03%
    • Calcium: 3 mg 0.31%
    • Potassium: 0 mg 0%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.31%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 2 g %
    • Dietary Fiber: 0 g 0.72%
    • Sugar: 1 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 10.67%
    • Vitamin C 2.29%
    • 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 - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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