Natasha's Butternut Squash Curry

Name: Natasha''s Butternut Squash Curry Recipe
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 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

Minutes to Prepare: 20
Minutes to Cook: 240

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

Directions

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.

Servings Per Recipe: 10

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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