Hubbard Squash Coconut Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 cups of diced blue hubbard squash1 can of coconut milk2 cups homemade chicken stock1 large onion3 cloves of garlic2 tsp. finely chopped ginger root2 jalapeno peppers, finely chopped (optional)1 tblsp. curry powder2 cups fresh green beans1 tsp. salt (to taste)
Hubbard squash is notoriously difficult to cut! Before you begin, throw the whole squash, on a baking sheet, into a 300 degree oven for 15 minutes. Now the squash will be easy to skin and dice.
In a large skillet over medium-high heat, pour half the chicken stock, the diced squash, and salt. Bring to a boil. Add the onion, peppers, garlic, and ginger, and let cook down until tender. Add the rest of the chicken stock, coconut milk, green beans and curry powder, mixing well. Depending on how thick you like your curry, let the mixture cook down until desired texture.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user LADYZHERRA.
In a large skillet over medium-high heat, pour half the chicken stock, the diced squash, and salt. Bring to a boil. Add the onion, peppers, garlic, and ginger, and let cook down until tender. Add the rest of the chicken stock, coconut milk, green beans and curry powder, mixing well. Depending on how thick you like your curry, let the mixture cook down until desired texture.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user LADYZHERRA.
Nutritional Info Amount Per Serving
- Calories: 133.9
- Total Fat: 7.4 g
- Cholesterol: 1.8 mg
- Sodium: 389.2 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.7 g
- Protein: 4.8 g
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