Naturally Ella · by Erin Alderson★ 4.6
Red Kuri Squash Curry with Chard
NUTRITION · PER SERVING60M COOK
CAL 48%·PRO 33%
CARBS 147G62% OF CAL
12G FIBER0G ADDED11G INTRINSIC124G OTHER11G TOTAL SUGAR
FAT 36G34% OF CAL
27G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan curry simmered with red kuri squash, swiss chard, and warm spices in coconut milk broth. This dish is naturally plant-based and welcomes additions of legumes to boost protein.
maincurry🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small onion
- 2 cloves garlic
- 1/2 bunch of Swiss chard (about 6 ounces)
- 1 red kuri squash (about 2 pounds)
- 2 tablespoons coconut oil
- 1 tablespoon mild curry powder
- 2 teaspoon fresh ginger
- Salt and pepper (to taste)
- 1 can coconut milk (13.5 fl oz)
- 1 cup low-sodium vegetable broth
- Cilantro (for topping)
- Brown rice (for serving)
At a glance
PER SERVING · TIME 60M
CAL 48%·PRO 33%
CARBS 147G62% OF CAL
12G FIBER0G ADDED11G INTRINSIC124G OTHER11G TOTAL SUGAR
FAT 36G34% OF CAL
27G SAT9G 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
- 15m
- Cook
- 45m
- Sodium
- 386mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1691mg
- Calcium
- 130mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 386MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.