Butternut Squash Curry
- Number of Servings: 8
Ingredients
Butternut Squash, 4 cup, cubes Potato, raw, 5 small (1-3/4" to 2-1/2" dia.) Olive Oil, 2 tbsp Salt, 0.50 tsp Cumin seed, 1 tsp Coriander seed, 1 tsp Turmeric, ground, 0.50 tsp Fennel seed, 0.50 tsp Pepper, red or cayenne, .25 tsp Lime Juice, 1 lime yields Cinnamon, ground, 0.50 tsp Onions, raw, 1 medium, chopped Coconut Milk, 0.75 cup Mustard seed, yellow, 2 tsp
1. Peel and cube squash and potatoes; rub with 1 TBSP oil; cook under the broiler for about minutes, or until slightly cooked.
2. Put squash and potatoes in a bowl, then sprinkle with salt, cumin, coriander, turmeric, fennel, cayenne, and lime juice. Toss gently.
3. Put remaining 1 TBSP oil in a large pan, add cinnamon and chopped onions. Stir and fry for 2 mins or until brown.
4. Put in seasoned squash and potatoes. Stir and toss for 4 mins. Add coconut milk, mustard seeds, and 1/4 cup water. Cover.
5. Cook until tender. Taste for balance of salt, cayenne, and lime.
Number of Servings: 8
Recipe submitted by SparkPeople user HEALTHYNILI.
2. Put squash and potatoes in a bowl, then sprinkle with salt, cumin, coriander, turmeric, fennel, cayenne, and lime juice. Toss gently.
3. Put remaining 1 TBSP oil in a large pan, add cinnamon and chopped onions. Stir and fry for 2 mins or until brown.
4. Put in seasoned squash and potatoes. Stir and toss for 4 mins. Add coconut milk, mustard seeds, and 1/4 cup water. Cover.
5. Cook until tender. Taste for balance of salt, cayenne, and lime.
Number of Servings: 8
Recipe submitted by SparkPeople user HEALTHYNILI.
Nutritional Info Amount Per Serving
- Calories: 207.8
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 160.3 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 6.0 g
- Protein: 4.0 g
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