Natasha's Butternut Squash Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
836 gram Potato Sweet Purple 85 grams Sweet Corn (or 1 can baby corn for same nutrition) 1252 grams Butternut Squash 40.65 ounces Chicken Breast 4 tbsp Curry powder 4 tbsp Olive Oil 1 tbsp Honey 1 dash Salt 1 slices (1" dia) Ginger Root 1 cup Water
Throw everything in slow cooker and roast over night. In the morning, take out the squash and pure in blender till smooth. Put squash back in pot and stir everything together. Can serve over rice or cauliflower rice or eaten just as is for a low carb option.
Serving Size: 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user NATASHACOVERT.
Serving Size: 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user NATASHACOVERT.
Nutritional Info Amount Per Serving
- Calories: 382.0
- Total Fat: 9.1 g
- Cholesterol: 71.4 mg
- Sodium: 97.0 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 7.5 g
- Protein: 28.4 g
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