Squash Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 195.5
  • Total Fat: 7.9 g
  • Cholesterol: 2.4 mg
  • Sodium: 1,016.6 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 7.9 g
  • Protein: 6.9 g

View full nutritional breakdown of Squash Curry calories by ingredient


Introduction

Pure goodness. A friend of mine shared this recipe a couple of years ago, and it's still a favorite. Pure goodness. A friend of mine shared this recipe a couple of years ago, and it's still a favorite.
Number of Servings: 6

Ingredients

    1 med. onion chopped
    10 oz. squash cubed (2 cups)
    16.5 oz can chopped tomatoes
    1/2 C. Yellow split peas or lentils
    4-5 T. red curry paste ( I use one jar)
    2 C. Chicken stock. Vegetarians may use vegetable stock
    1 can (15 oz.) lite coconut milk
    2T. oil (coconut oil adds nice dimension)
    Red pepper flakes to taste

Tips

I like both yellow peas and lentils in mine, just make sure you increase the amount of stock accordingly.


Directions

Saute' onion in oil over medium heat until softened. Add curry paste and red pepper flakes. Cook for 2-3 minutes spreading paste over the entire pan so it's all exposed to heat.

Add coconut milk and whisk the paste into it. Add lentils or peas, tomatoes, squash, and stock.

Cook at low simmer until peas/lentils and squash are soft. About 30 minutes.

Serve over brown or basmati rice.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KCARLEY59.