The recipe Thai Red Curry with Buttnernut Squash and Chickpeas
Thai Red Curry with Buttnernut Squash and Chickpeas recipe is a Dinner meal that takes 35 minutes to make. If you enjoy for Dinner, you will like Thai Red Curry with Buttnernut Squash and Chickpeas!
Thai Red Curry with Buttnernut Squash and Chickpeas
- What Course Is Thai Red Curry with Buttnernut Squash and Chickpeas?
- How Long Does Thai Red Curry with Buttnernut Squash and Chickpeas Recipe Take To Prepare?
- How Long Does Thai Red Curry with Buttnernut Squash and Chickpeas Recipe Take To Cook?
- How Many Servings Does Thai Red Curry with Buttnernut Squash and Chickpeas Recipe Make?
- What Are The Ingredients For Thai Red Curry with Buttnernut Squash and Chickpeas Recipe?
- How Do I Make Thai Red Curry with Buttnernut Squash and Chickpeas?
- What's The Nutritional Info For Thai Red Curry with Buttnernut Squash and Chickpeas?
- What Type Of Cuisine Is Thai Red Curry with Buttnernut Squash and Chickpeas?
- What Dietary Needs Does Thai Red Curry with Buttnernut Squash and Chickpeas Meet?
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What Course Is Thai Red Curry with Buttnernut Squash and Chickpeas?Thai Red Curry with Buttnernut Squash and Chickpeas is for Dinner. How Long Does Thai Red Curry with Buttnernut Squash and Chickpeas Recipe Take To Prepare?Thai Red Curry with Buttnernut Squash and Chickpeas takes 15 minutes to prepare. How Long Does Thai Red Curry with Buttnernut Squash and Chickpeas Recipe Take To Cook?Thai Red Curry with Buttnernut Squash and Chickpeas takes 35 minutes to cook. How Many Servings Does Thai Red Curry with Buttnernut Squash and Chickpeas Recipe Make?Thai Red Curry with Buttnernut Squash and Chickpeas makes 4 servings. What Are The Ingredients For Thai Red Curry with Buttnernut Squash and Chickpeas Recipe?The ingredients for Thai Red Curry with Buttnernut Squash and Chickpeas are: 1 small butternut squash (about 2 pounds)2 tablespoons extra virgin olive oil 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 How Do I Make Thai Red Curry with Buttnernut Squash and Chickpeas?Here is how you make Thai Red Curry with Buttnernut Squash and Chickpeas: 1. Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into 3/4- inch-wide wedges. Cut the neck end into 1/2- inch-thick half-moons.2. Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant. Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.3. Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.4. Divide the curry among four soup bowls, top with cilantro, and serve.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user ANGELLANGSTON.What's The Nutritional Info For Thai Red Curry with Buttnernut Squash and Chickpeas?The nutritional information for Thai Red Curry with Buttnernut Squash and Chickpeas is:
What Dietary Needs Does Thai Red Curry with Buttnernut Squash and Chickpeas Meet?The dietary needs meet for Thai Red Curry with Buttnernut Squash and Chickpeas is Vegan |
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