Winter Veggie Curry

Edit

Servings: 4 Prep: 30 min Cook: 30 min Pescetarian Vegan Vegetarian Freezable Homestyle Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Butternut Squash, Parsnips, Carrots, Limes, Red Curry Paste

Ingredients

½ small butternut squash ⚠

1 onion

2 parsnips ⚠

2 small carrots ⚠

½ bunch cilantro

2 limes ⚠

2 tablespoons coconut oil

1 tablespoon minced garlic

2 tablespoons red curry paste ⚠

13 ½ ounces full fat coconut milk

Instructions

1. Peel, deseed, and cut the butternut squash into 1 inch chunks. Peel and coarsely chop onion. Peel and dice parsnips and carrots. Chop cilantro. Cut lime into wedges.

2. Heat the coconut oil in a large wok, and add all of the vegetables. Cook over medium heat, stirring often, until the onion is soft and translucent.

3. Add the curry paste, and mix to coat.

4. Add the coconut milk, and simmer for around 15 minutes until the vegetables are tender. Add filtered water as needed to maintain a fairly thin, broth-like sauce.

5. Serve the curry hot topped with plenty of fresh cilantro and a generous squeeze of lime.

Per serving incomplete

492

Cal

34g

Carbs

27g

Fat

37g

Protein

Carbs 26%

Fat 46%

Protein 28%