Kabocha Madras Curry

135 mins (prep 45, cooking 90)
12 ingredients
4 servings
This is my take on an Indian-style Madras curry, using Kabocha squash instead of meat. While I'm certainly no vegetarian, this dish contains no meat, and depending on your outlook, may suit your meat foibles.

Categories:  technique , stir-fry , main-dish , indian , <-4-hours , vegetarian , squash , vegetable , curries , time-to-make , asian ,
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Serving Size (15.96 g)
Servings 4
Amount per Serving
Calories 40.62 Calories from Fat 34.29
% Daily Value *
Total Fat 3.81g 23.42%
Saturated Fat 0.53g 10.57%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 291.88mg 48.65%
Total Carbohydrate 1.68g 2.24%
Dietary Fiber 0.39 g 6.2%
Sugars 0.1 g %
Protein 0.28g 2.25%
Vitamin A 0.3IU% Vitamin C 0.89mg%
Calcium 7.51mg% Iron 0.18mg%
*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, flaked coconut, madras curry powder, red chili peppers, plain yogurt