Curried Squash and Sweet Potato Recipe

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Curried Squash and Sweet Potato
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Ingredients
10
Count
Nutrition
144
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. In a wok, heat oil and sauté garlic and scallions for about 1 minute on high heat, or until golden brown.
  2. Add 1/2 cup water, sweet potato and butternut squash. Cover wok, reduce heat, and let simmer for approximately 4-5 minutes (or until the vegetables are almost tender).
  3. Add the mushrooms and tofu. Cover and let simmer for another 1 minutes.
  4. Add the yogurt and curry powder.
  5. Remove from heat and add the raw sugar.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 144.01 Kcal (603 kJ)
Calories from fat 34.97 Kcal
% Daily Value*
Total Fat 3.89g 6%
Cholesterol 0.39mg 0%
Sodium 40.57mg 2%
Potassium 509.49mg 11%
Total Carbs 22.86g 8%
Sugars 6.2g 25%
Dietary Fiber 4.11g 16%
Protein 6.36g 13%
Vitamin C 18.8mg 31%
Vitamin A 1.2mg 39%
Iron 2.1mg 11%
Calcium 105.8mg 11%
Amount Per 100 g
Calories 74.47 Kcal (312 kJ)
Calories from fat 18.08 Kcal
% Daily Value*
Total Fat 2.01g 6%
Cholesterol 0.2mg 0%
Sodium 20.98mg 2%
Potassium 263.46mg 11%
Total Carbs 11.82g 8%
Sugars 3.21g 25%
Dietary Fiber 2.13g 16%
Protein 3.29g 13%
Vitamin C 9.7mg 31%
Vitamin A 0.6mg 39%
Iron 1.1mg 11%
Calcium 54.7mg 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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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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