Thai Inspired Butternut Squash Curry
40 mins (prep 10, cooking 30)
13 ingredients
4 servings
This is my take on a vegetarian curry. You can make it as mild or spicy as you like by just adjusting the amount of green curry paste. Remember one of the keys to a great curry is proper seasoning so make sure you taste and adjust as needed.

Categories:  <-60-mins , thai , low-carb , low-in... , low-sodium , curries , time-to-make , asian , low-protein , low-calorie , main-dish , cauliflower , vegetarian , squash , vegetable ,
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Serving Size (130.43 g)
Servings 4
Amount per Serving
Calories 230.53 Calories from Fat 207.09
% Daily Value *
Total Fat 23.01g 141.61%
Saturated Fat 20.27g 405.42%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 111.98mg 18.66%
Total Carbohydrate 6.66g 8.88%
Dietary Fiber 2.18 g 34.94%
Sugars 3.26 g %
Protein 3.04g 24.32%
Vitamin A 1.56IU% Vitamin C 3.85mg%
Calcium 31.25mg% Iron 1.7mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small, medium zucchini, green curry paste, salt and pepper