Butternut squash curry sauce
- Number of Servings: 4
Ingredients
1.5 tbsp Extra Virgin Olive Oil 400 gram(s) TRS coconut milk 500 grams Butternut Squash 300 grams Mushrooms, fresh 400 gram(s) Best one coconut milk 3 tbsp Parsley 10 serving spring onions-1 medium (15g) 1.5 tbsp Curry powder 1 cup, chopped Onions, raw 30 grams Ginger Root 1 tbsp Thyme, ground MaggiSalt
Put the olive oil inside a pot and add the onions until golden brown. Add curry, thyme and maggi and a little water. let it cook for 5 mins then add coconut oil and salt to taste.Once the coconut milk boils , add the ginger and garlic and cook for for 3 mins then add the squash.
Let it cook for 4 mins and then add mushrooms. After 3 mins, add the spring onions and parsley. cook till the squash is soft as preferred.
Enjoy your meal.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CANDYPHASE.
Let it cook for 4 mins and then add mushrooms. After 3 mins, add the spring onions and parsley. cook till the squash is soft as preferred.
Enjoy your meal.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CANDYPHASE.
Nutritional Info Amount Per Serving
- Calories: 450.9
- Total Fat: 36.3 g
- Cholesterol: 0.0 mg
- Sodium: 19.1 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 8.2 g
- Protein: 7.2 g
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