Squash and Coconut Milk Stew Recipe

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Ingredients:

Serving

1 tbsp butter
1 (1 inch) piece fresh ginger, minced
1 clove garlic, minced
1 small onion, chopped
1 acorn squash, peeled and cut into 1-inch cubes
1 (14 oz) can coconut milk
8 oz green beans , cut into 3-inch pieces
8 oz cooked shrimp, peeled and deveined
1 (14 oz) package extra-firm tofu, cut into 1/2-inch cubes
salt and pepper to taste
2 tbsp white sugar

Directions:

Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	270.13 Kcal (1131 kJ)
Calories from fat	106.33 Kcal
		% Daily Value*
Total Fat	11.81g	18%
Cholesterol	85.83mg	29%
Sodium	204.57mg	9%
Potassium	680.8mg	14%
Total Carbs	27.47g	9%
Sugars	7.19g	29%
Dietary Fiber	4.37g	17%
Protein	15.23g	30%
Vitamin C	21.6mg	36%
Iron	2.5mg	14%
Calcium	114.4mg	11%

Amount Per 100 g
Calories	103.25 Kcal (432 kJ)
Calories from fat	40.64 Kcal
		% Daily Value*
Total Fat	4.52g	18%
Cholesterol	32.81mg	29%
Sodium	78.19mg	9%
Potassium	260.2mg	14%
Total Carbs	10.5g	9%
Sugars	2.75g	29%
Dietary Fiber	1.67g	17%
Protein	5.82g	30%
Vitamin C	8.2mg	36%
Iron	1mg	14%
Calcium	43.7mg	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.