How To Make Thai Squash & Pineapple Curry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tbsp red curry paste
- 1 can coconut milk
- 2 cups butternut squash, peeled and cubed
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
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In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent.
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Stir in the red curry paste and cook for a minute, until fragrant.
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Add the coconut milk, butternut squash, pineapple chunks, red bell pepper, vegetable broth, soy sauce, brown sugar, and lime juice. Season with salt, to taste.
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Bring the curry to a simmer and cook for about 20 minutes, or until the butternut squash is tender.
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Serve the curry over cooked rice, garnished with fresh cilantro.
Nutrition
- Calories : 294kcal
- Total Fat : 14g
- Saturated Fat : 12g
- Cholesterol : 0mg
- Sodium : 724mg
- Total Carbohydrates : 44g
- Dietary Fiber : 6g
- Sugar : 20g
- Protein : 4g
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