As with many curries, this dish relies on coconut milk for liquid. Not all coconut milks are created equal, though. The coconut milk in a can is much higher in saturated fat, so we suggest trying the unsweetened coconut milk drinks that are sold from the dairy-free refrigerated case. Look for the Guiding Stars on the shelf tags to help you pick the best option.
Ingredients
- 1 Tbsp. olive oil
- 2 small butternut squash, peeled, seeded and cubed
- 1 small eggplant, cubed
- 1 green pepper, seeded and chopped
- 2 red onions, peeled and chopped
- 1 cup mushrooms, quartered
- ¼ cup water
- 4 Tbsp. red curry paste
- 1¾ cups unsweetened cultured coconut milk
- 1 bunch parsley, chopped
- 1 bunch cilantro, chopped
- ¾ cup quinoa, cooked
- 1 lime
Directions
- Heat the oil in a large pot over medium-high heat. Cook all of the vegetables, stirring frequently, until vegetables are starting to soften (10-15 minutes).
- Add the water, curry paste and coconut milk. Let it simmer until the vegetables are all thoroughly soft, adding water as needed to prevent the pan from going dry (20-25 minutes).
- Stir in the parsley and cilantro. Serve hot over quinoa, topped with a squeeze of lime.
Nutrition Facts
4 servings per container
Serving Size 847 g
| Amount per serving | ||
|---|---|---|
| Calories | 385 | |
| % Daily Value* | ||
| Total Fat 7g | 9% | |
| Saturated Fat 2.5g | 13% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 2.5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1050mg | 46% | |
| Total Carbohydrate 80g | 29% | |
| Dietary Fiber 15g | 54% | |
| Total Sugars 18g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 45g | ||
| Protein 10g | ||
| Vitamin D 1.4mcg | 6% | |
| Calcium 309mg | 25% | |
| Iron 5.1mg | 30% | |
| Potassium 2130mg | 45% | |
| Vitamin A 2467.2mcg | 270% | |
| Vitamin C 140.9mg | 160% | |
| Vitamin E 7.8mg | 50% | |
| Vitamin K 141.8mcg | 120% | |
| Thiamin 0.6mg | 50% | |
| Riboflavin 0.3mg | 25% | |
| Niacin 9mg | 60% | |
| Vitamin B6 1mg | 60% | |
| Folate 186.3mcg | 47% | |
| Vitamin B12 1.3mcg | 50% | |
| Biotin 4.7mcg | 15% | |
| Chloride 31.1mg | 2% | |
| Pantothenate 2.5mg | 40% | |
| Phosphorus 268.3mg | 20% | |
| Iodine 1.9mcg | 2% | |
| Magnesium 221.4mg | 50% | |
| Zinc 1.8mg | 20% | |
| Selenium 7.9mcg | 15% | |
| Copper 0.6mg | 70% | |
| Manganese 1.5mg | 70% | |
| Chromium 0mcg | 0% | |
| Molybdenum 32.1mcg | 70% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Butternut Squash, Coconut Milk, Eggplant, Onion, Quinoa, Green Bell Pepper, Red Curry Paste (red Chili, Garlic, Lemongrass, Galangal (thai Ginger), Salt, Onion, Kaffir Lime), Mushrooms, Limes, Water, Parsley, Olive Oil, Cilantro.
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