Photo: Swathi Handique
Thai squash & pineapple curry
9 ingredients
10 min + 30 min
Serves 4
openrecipes
Try this curry with a touch of Thai flavours, ready in 30 minutes
Estimated Nutrition (whole recipe, rough)
560
Calories
6g
Protein
41g
Fat
48g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Vegetable | 1 tbsp (14g) | 120 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Sunflower Oil | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp vegetable or sunflower oil
- 1 onion , chopped
- 4 tsp Thai red curry paste
- medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
- ½ x 400ml / 14 fl oz can reduced-fat coconut milk
- 200ml vegetable stock
- 140g frozen green beans
- 237g can pineapples chunks in natural juice, drained
- coriander leaves, chopped, and leaves to garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes