Butternut Curry Recipe

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Ingredients:

Serving

Directions:

In a large skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside.
In the same skillet, saute squash in remaining oil for 5 minutes. Add the V8 juice, coconut milk, curry paste, bouillon, ginger, salt, cayenne and reserved onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until squash is tender. Serve with rice. Garnish with basil if desired. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	278.09 Kcal (1164 kJ)
Calories from fat	121.43 Kcal
		% Daily Value*
Total Fat	13.49g	21%
Sodium	213.83mg	9%
Potassium	1008.71mg	21%
Total Carbs	41.57g	14%
Sugars	10.56g	42%
Dietary Fiber	6.46g	26%
Protein	3.26g	7%
Vitamin C	184mg	307%
Vitamin A	1.8mg	61%
Iron	2.8mg	16%
Calcium	122.5mg	12%

Amount Per 100 g
Calories	64.38 Kcal (270 kJ)
Calories from fat	28.11 Kcal
		% Daily Value*
Total Fat	3.12g	21%
Sodium	49.51mg	9%
Potassium	233.54mg	21%
Total Carbs	9.63g	14%
Sugars	2.45g	42%
Dietary Fiber	1.49g	26%
Protein	0.76g	7%
Vitamin C	42.6mg	307%
Vitamin A	0.4mg	61%
Iron	0.6mg	16%
Calcium	28.4mg	12%

* 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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