Directions:
- In a large enameled cast-iron casserole, heat the oil until shimmering. Add the onion, garlic, ginger and chiles and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the curry powder and turmeric and cook for 2 minutes. Add the broth and coconut milk and season with salt and pepper. Bring to a boil and simmer for 5 minutes. Add the potatoes and cook over moderate heat until barely tender, 5 minutes. Add the cauliflower and squash, cover partially and cook over moderately low heat, stirring occasionally, until the vegetables are tender, 15 minutes.
- Add the chicken to the casserole, season with salt and pepper and cook just until white throughout, about 5 minutes. Serve over rice, with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.91 Kcal (1327 kJ) | ||
| Calories from fat | 130.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.53g | 22% | |
|---|---|---|---|
| Cholesterol | 50.17mg | 17% | |
| Sodium | 572.91mg | 24% | |
| Potassium | 1102.14mg | 23% | |
| Total Carbs | 28.2g | 9% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 24.02g | 48% | |
| Vitamin C | 49.8mg | 83% | |
| Iron | 92.3mg | 513% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 69.51 Kcal (291 kJ) | ||
| Calories from fat | 28.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 22% | |
|---|---|---|---|
| Cholesterol | 11mg | 17% | |
| Sodium | 125.65mg | 24% | |
| Potassium | 241.72mg | 23% | |
| Total Carbs | 6.19g | 9% | |
| Sugars | 0.78g | 14% | |
| Dietary Fiber | 0.68g | 12% | |
| Protein | 5.27g | 48% | |
| Vitamin C | 10.9mg | 83% | |
| Iron | 20.3mg | 513% | |
| Calcium | 10.3mg | 5% | |
* 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.
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