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Thai Red Curry with Butternut Squash and Chickpeas

Curtis Stone
  • 55 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash (about 2 pounds), small

1 15 ounce can

Chickpeas

1/3 cup

Cilantro, fresh

1 13 ounce can

Coconut milk, unsweetened

1/3 cup

Thai red curry paste

1

Kosher salt

2 tbsp

Canola oil