Directions:
- Heat the oil in a medium saucepan & fry the onion for 5 minutes until tender. Add the butternut squash 7 curry paste, stir well then add the coconut cream & 150ml boiling water. Bring to the boil, cover & simmer for 10 minutes.
- Add the beans & the mango chutney & season to taste, then cut the salmon into chunks & add them to the pan. Cover & simmer for 5 minutes, until the fish flakes easily.
- Garnish with the chopped coriander & serve with the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 943.83 Kcal (3952 kJ) | ||
| Calories from fat | 240.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.75g | 41% | |
|---|---|---|---|
| Cholesterol | 83mg | 28% | |
| Sodium | 419.59mg | 17% | |
| Potassium | 751.11mg | 16% | |
| Total Carbs | 147.15g | 49% | |
| Sugars | 45.61g | 182% | |
| Dietary Fiber | 4.84g | 19% | |
| Protein | 34.63g | 69% | |
| Vitamin C | 20.7mg | 35% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 96.9mg | 539% | |
| Calcium | 118mg | 12% | |
| Amount Per 100 g | |||
| Calories | 170.73 Kcal (715 kJ) | ||
| Calories from fat | 43.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 41% | |
|---|---|---|---|
| Cholesterol | 15.01mg | 28% | |
| Sodium | 75.9mg | 17% | |
| Potassium | 135.87mg | 16% | |
| Total Carbs | 26.62g | 49% | |
| Sugars | 8.25g | 182% | |
| Dietary Fiber | 0.87g | 19% | |
| Protein | 6.26g | 69% | |
| Vitamin C | 3.7mg | 35% | |
| Iron | 17.5mg | 539% | |
| Calcium | 21.3mg | 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.
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