Butternut Coconut Curry Recipe

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Ingredients:

Serving

1 cup chopped carrots
1 small onion, chopped
1 tbsp olive oil
1-1/2 tsp brown sugar
1-1/2 tsp curry powder
1 garlic clove, minced
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp salt
1 medium butternut squash (about 2-1/2 lb), cut into 1-inch cubes
2-1/2 cups vegetable broth
3/4 cup coconut milk
1/2 cup uncooked basmati or jasmine rice

Directions:

In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer.
In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender. Yield: 9 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	197.49 Kcal (827 kJ)
Calories from fat	71.15 Kcal
		% Daily Value*
Total Fat	7.91g	12%
Cholesterol	0.68mg	0%
Sodium	404.07mg	17%
Potassium	672.82mg	14%
Total Carbs	32.17g	11%
Sugars	6.04g	24%
Dietary Fiber	4.51g	18%
Protein	3.71g	7%
Vitamin C	30mg	50%
Vitamin A	1.4mg	47%
Iron	7.7mg	43%
Calcium	83.8mg	8%

Amount Per 100 g
Calories	78.22 Kcal (327 kJ)
Calories from fat	28.18 Kcal
		% Daily Value*
Total Fat	3.13g	12%
Cholesterol	0.27mg	0%
Sodium	160.03mg	17%
Potassium	266.47mg	14%
Total Carbs	12.74g	11%
Sugars	2.39g	24%
Dietary Fiber	1.79g	18%
Protein	1.47g	7%
Vitamin C	11.9mg	50%
Vitamin A	0.6mg	47%
Iron	3.1mg	43%
Calcium	33.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.8

Points
6

PointsPlus

Good Points

saturated fat free,
cholesterol free

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