Little Sunny Kitchen · by Diana★ 5.0 (6)
Butternut Squash Curry
NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 23%
CARBS 93G61% OF CAL
10G FIBER0G ADDED15G INTRINSIC69G OTHER15G TOTAL SUGAR
FAT 25G38% OF CAL
19G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant coconut curry with butternut squash, kale, and warming spices, served with basmati rice. A comforting, healthy vegetarian curry ready in 30 minutes.
mainindiancurrybowldairy freegluten freeveganvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp vegetable oil
- 1 yellow onion (diced)
- 1 cm ginger root (peeled and grated or diced)
- 1 cm turmeric root (peeled and grated or diced)
- 1 green chilli (deseeded and diced)
- 1 clove garlic (minced)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 large butternut squash (peeled and cubed)
- 1 (400ml) tin (1 3/4 cups) coconut milk
- 1 (400ml) tin (1 3/4 cups) crushed tomatoes
- 2 tsp lemongrass paste (optional - if available)
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup kale (shredded)
- 280 grams 10 oz basmati rice
- water (water must cover rice by 1 inch)
At a glance
PER SERVING · TIME 30M
CAL 30%·PRO 23%
CARBS 93G61% OF CAL
10G FIBER0G ADDED15G INTRINSIC69G OTHER15G TOTAL SUGAR
FAT 25G38% OF CAL
19G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 459mg
- Total sugar
- 15g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1436mg
- Calcium
- 117mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 459MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.