Butternut Squash Coconut Curry


Food.com
60 mins (prep 35, cooking 25)
16 ingredients
6 servings
This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: Sweet Potato Curry With Spinach and Chickpeas as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry

Categories:  <-60-mins , greens , indian , curries , time-to-make , asian , vegan , main-dish , beans , spinach , vegetarian , squash , vegetable , chickpeas~garbanzos ,
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Ingredients

Nutrition

Serving Size (96.32 g)
Servings 6
Amount per Serving
Calories 311.06 Calories from Fat 60.21
% Daily Value *
Total Fat 6.69g 61.74%
Saturated Fat 0.62g 18.65%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 45.13mg 11.28%
Total Carbohydrate 50.97g 101.94%
Dietary Fiber 16.13 g 387.05%
Sugars 8.27 g %
Protein 16.6g 199.18%
Vitamin A 822.47IU% Vitamin C 59.51mg%
Calcium 249.6mg% Iron 11.12mg%
*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:
frozen spinach, small, diced tomatoes, light coconut milk, salt and pepper
 

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