Directions:
- Heat oil and fry ginger, cardamom (and optionally 1 cloves) and medium heat until the spices are fragrant.
- Add squash, celery and potato.
- Add ground spices (optional spices: nutmeg)and fry for 2 minutes.
- Add water
- Bring to a boil, then simmer at low heat for 15 minutes, stirring occasionally.
- For a creamier curry you can add 50 g of soy cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.93 Kcal (1901 kJ) | ||
| Calories from fat | 261.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.1g | 45% | |
|---|---|---|---|
| Sodium | 198.53mg | 8% | |
| Potassium | 1417.71mg | 30% | |
| Total Carbs | 45.81g | 15% | |
| Sugars | 19.63g | 79% | |
| Dietary Fiber | 6.58g | 26% | |
| Protein | 7.16g | 14% | |
| Vitamin C | 32.8mg | 55% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 4.6mg | 26% | |
| Calcium | 162.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 64.82 Kcal (271 kJ) | ||
| Calories from fat | 37.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 45% | |
|---|---|---|---|
| Sodium | 28.35mg | 8% | |
| Potassium | 202.46mg | 30% | |
| Total Carbs | 6.54g | 15% | |
| Sugars | 2.8g | 79% | |
| Dietary Fiber | 0.94g | 26% | |
| Protein | 1.02g | 14% | |
| Vitamin C | 4.7mg | 55% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 0.7mg | 26% | |
| Calcium | 23.2mg | 16% | |
* 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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