acorn squash and asparagus indian curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Directions
*Squash, winter, acorn, raw, 1 squash (4 inch dia) (remove) Asparagus, fresh, 380 grams (remove) Onions, raw, 1 medium (2-1/2" dia) (remove) *100% Pure Rice Bran Oil, 1 tbsp (remove) *1/2 tsp. Cumin Powder, 1 serving (remove) Salt, 1 tsp (remove) *chilli powder, 1 tsp (remove) Turmeric, ground, 1 tsp (remove) Garlic, 3 cloves (remove)
Pour the oil in a pan.
Add the chopped garlic and onions. Stir fry till brown, add the chopped and peeled acorn squash and chopped asparagus. Then cook it till its half done and then add the spices. and cook till done. Can be eaten just as or with rice.
Serving Size: makes 2 large servings
Number of Servings: 2
Recipe submitted by SparkPeople user SAASHA17.
Add the chopped garlic and onions. Stir fry till brown, add the chopped and peeled acorn squash and chopped asparagus. Then cook it till its half done and then add the spices. and cook till done. Can be eaten just as or with rice.
Serving Size: makes 2 large servings
Number of Servings: 2
Recipe submitted by SparkPeople user SAASHA17.
Nutritional Info Amount Per Serving
- Calories: 234.4
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,175.8 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 8.5 g
- Protein: 7.2 g
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