Kabocha Curry

90 mins (prep 60, cooking 30)
13 ingredients
4 servings
A mild and slightly sweet curry using kabocha squash and butternut squash. Can be made with chicken or left completely vegetarian. Additional vegetables, such as sliced bell peppers and spinach are delicious additions.

Categories:  seasonal , pumpkin , free-of... , <-4-hours , curries , time-to-make , asian , egg-free , winter , weeknight , main-dish , fall , squash , vegetable , from-scratch ,
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Serving Size (318.9 g)
Servings 4
Amount per Serving
Calories 362.14 Calories from Fat 274.14
% Daily Value *
Total Fat 30.46g 187.46%
Saturated Fat 15.34g 306.75%
Trans Fat 0.0g %
Cholesterol 2.45mg 3.27%
Sodium 458.13mg 76.36%
Total Carbohydrate 23.08g 30.78%
Dietary Fiber 5.13 g 82.05%
Sugars 8.16 g %
Protein 4.27g 34.18%
Vitamin A 5712.71IU% Vitamin C 5.11mg%
Calcium 50.33mg% Iron 1.95mg%
*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:
medium onion, minced fresh ginger, small, chopped fresh cilantro