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Coconut, Butternut Squash Curry Recipe

Coconut, Butternut Squash Curry Recipe

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Ingredients:

Serving

2 tbsp sunflower oil
2 red onions, cut into wedges
2 garlic cloves, crushed
1 1/2 lbs butternut squash, peeled , deseeded and cut into large chunks
1 tbsp thai red curry paste
1 (14 oz) can coconut milk
3/4 pint vegetable stock
1 stalk lemongrass
1 lime , juice of
8 oz baby spinach leaves
1 bunch fresh coriander, roughly chopped

Directions:

Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
Add garlic and squash.
Cook over a medium heat for 3-4 minutes.
Stir occasionally.
Stir in the coconut milk, curry paste and stock and bring it all to the boil.
Add the lemon grass, reduce the heat and cover the pan.
Allow to simmer for 25-30 mins or until the squash is tender.
Remove the pan from the heat and stir in the coriander, lime juice and spinach.
Serve immediately, ideally with rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	344.93 Kcal (1444 kJ)
Calories from fat	53.98 Kcal
		% Daily Value*
Total Fat	6g	9%
Sodium	9368.08mg	390%
Potassium	691.36mg	15%
Total Carbs	62.66g	21%
Sugars	4.13g	17%
Dietary Fiber	4.31g	17%
Protein	2.95g	6%
Vitamin C	40.7mg	68%
Vitamin A	1.1mg	38%
Iron	2.5mg	14%
Calcium	108.8mg	11%

Amount Per 100 g
Calories	127.34 Kcal (533 kJ)
Calories from fat	19.93 Kcal
		% Daily Value*
Total Fat	2.21g	9%
Sodium	3458.38mg	390%
Potassium	255.23mg	15%
Total Carbs	23.13g	21%
Sugars	1.53g	17%
Dietary Fiber	1.59g	17%
Protein	1.09g	6%
Vitamin C	15mg	68%
Vitamin A	0.4mg	38%
Iron	0.9mg	14%
Calcium	40.2mg	11%

* 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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