Butternut Squash Curry Recipe

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Ingredients:

Serving

1/2 butternut squash, peeled and cut into small chunks
1/2 eggplant, peeled and cut into small chunks
2 cups water
1 cup purple cabbage, shredded
1/2 cup carrot, shredded
1 medium onion, chopped
1 medium red bell pepper, chopped
3 garlic cloves, minced
1 tbsp ginger, minced
1 tbsp curry powder
1/2 tsp salt
1 cup broccoli floret, chopped
2 (11 oz) cans coconut milk
2 tsp cilantro, chopped
1 cup firm tofu, cut into small chunks
1 (6 oz) can water chestnuts, sliced
1 tsp cornstarch (optional)
1 (14 oz) package rice noodles

Directions:

Place butternut squash, eggplant and water in large skillet or wok and cook on medium-high heat until tender. You may have to add more water as it cooks down.
Cook rice noodles according to package directions. Drain and set aside.
Add remaining ingredients and simmer for 25 minutes.
If the sauce is too thin, then mix the cornstarch with a tablespoon of sauce until dissolved and stir back into the skillet. Cook 5 minutes or until thickened.
Serve over rice noodles.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.68 Kcal (522 kJ)
Calories from fat	43.68 Kcal
		% Daily Value*
Total Fat	4.85g	7%
Sodium	227.12mg	9%
Potassium	389.31mg	8%
Total Carbs	16.71g	6%
Sugars	5.26g	21%
Dietary Fiber	3.94g	16%
Protein	5.93g	12%
Vitamin C	44mg	73%
Vitamin A	0.7mg	24%
Iron	10mg	56%
Calcium	116.9mg	12%

Amount Per 100 g
Calories	45.8 Kcal (192 kJ)
Calories from fat	16.05 Kcal
		% Daily Value*
Total Fat	1.78g	7%
Sodium	83.43mg	9%
Potassium	143.02mg	8%
Total Carbs	6.14g	6%
Sugars	1.93g	21%
Dietary Fiber	1.45g	16%
Protein	2.18g	12%
Vitamin C	16.2mg	73%
Vitamin A	0.3mg	24%
Iron	3.7mg	56%
Calcium	42.9mg	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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