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Vegan Thai green curry with butternut squash

Vegan Thai Green Curry with Butternut Squash

This vegan Thai green curry with butternut squash is hot and filling, ready in just 30 minutes, with only one pot to clean. Packed with a rainbow of veggies, high in dietary fibre, vitamin A, vitamin C and potassium, it’s your ultimate healthy curry.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4

ingredients
 

  • 1 tablespoon coconut oil
  • 2 - 3 tablespoons green curry paste
  • ½ medium white or yellow onion, sliced
  • 2 cloves garlic, minced
  • ½ pound broccolini
  • 1 medium red bell pepper, cut into strips
  • 1 medium zucchini, cut into spears
  • 3 medium carrots, cut into spears
  • 1 small baked butternut squash, cubed
  • ½ teaspoon salt
  • Dash of black pepper
  • 1 can low-fat coconut milk (14 oz)
  • Juice of ½ lime

instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with baking paper. Using a sharp knife, cut butternut squash in half lengthwise. Scrape out all of the seeds and strings and place the halves face down on the baking paper. Bake for 20 minutes. Remove from the oven, let cool for 10 minutes, peel and cut into cubes. Set aside.
  • In a pan over medium high heat, heat 1 tablespoon of coconut oil. Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Reduce the heat to minimum, add in the chopped onion and cook until onion is slightly translucent, about 5 minutes.
  • Add in the garlic, stir together, then add the broccolini, red bell pepper, zucchini, carrots, and baked butternut squash. Season with salt and black pepper.
  • Increase heat to medium and cook down, stirring, until carrots are tender crisp, about 5 minutes. Pour in the coconut milk, stir, and then let it simmer for about 15 minutes. Squeeze the lime over, stir, and then remove from heat.
  • Serve with rice, naan bread or rice noodles.

nutrition

Nutrition Facts
Vegan Thai Green Curry with Butternut Squash
Amount per Serving
Calories
270
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
0
mg
0
%
Sodium
 
432
mg
19
%
Potassium
 
1017
mg
29
%
Carbohydrates
 
39
g
13
%
Fiber
 
7
g
29
%
Sugar
 
11
g
12
%
Protein
 
5
g
10
%
Vitamin A
 
30785
IU
616
%
Vitamin C
 
143
mg
173
%
Calcium
 
169
mg
17
%
Iron
 
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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