Butternut Squash Curry Recipe

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Ingredients

Count

Nutrition

1824

Calories

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Ingredients:

Serving

1/2 cup split peas
1 small onion
1 tbsp olive oil
1 tsp peanut oil
1 medium carrot
2 cups butternut squash
1 tsp ginger
13 1/2 oz coconut milk
1/2 cup lentils
2 cups broccoli florets
1 dash cardamom
1 dash cumin
1/2 tsp paprika
1/2 tsp turmeric

Directions:

Boil split peas until tender
Dice carrots, squash and broccoli. nuke carrots in bowl water for 2 minutes.
Saute onions until light brown. add carrots and squash. add sesame oil and grated ginger. add coconut milk.
Reduce heat to medium, stirring.
Add drained, tender peas.
Add broccoli tops and lentils and spices.
Simmer on low heat for at least an hour, stirring occasionally.
Serve over rice.
Add cayenne or curry powder for spicier.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1824.38 Kcal (7638 kJ)
Calories from fat	1041.44 Kcal
		% Daily Value*
Total Fat	115.72g	178%
Cholesterol	8.1mg	3%
Sodium	1031.74mg	43%
Potassium	4252mg	90%
Total Carbs	169.63g	57%
Sugars	28.68g	115%
Dietary Fiber	55.18g	221%
Protein	53.35g	107%
Vitamin C	246.5mg	411%
Vitamin A	3.4mg	114%
Iron	23.6mg	131%
Calcium	401mg	40%

Amount Per 100 g
Calories	148.33 Kcal (621 kJ)
Calories from fat	84.67 Kcal
		% Daily Value*
Total Fat	9.41g	178%
Cholesterol	0.66mg	3%
Sodium	83.88mg	43%
Potassium	345.7mg	90%
Total Carbs	13.79g	57%
Sugars	2.33g	115%
Dietary Fiber	4.49g	221%
Protein	4.34g	107%
Vitamin C	20mg	411%
Vitamin A	0.3mg	114%
Iron	1.9mg	131%
Calcium	32.6mg	40%

* 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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