Butternut Squash Curry

FIVE SENSES PLATE(3)
Kiah Whyte: "Very nice indeed! Flavourful" Read More
17Ingredients
40Minutes
200Calories

Ingredients

US|METRIC
  • 2 tablespoons coconut oil
  • 1 tablespoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 black cardamom pods
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 sweet onion (Large, diced)
  • 1 clove garlic (minced)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1 butternut squash (Medium, about 1.5 to 2 pounds, peeled and diced, about 1/2 inch cubes)
  • 1/2 cup vegetable broth (or water)
  • 1 red bell pepper (sliced into small strips)
  • 1/4 cup coconut milk
  • pepper
  • salt
  • cilantro leaves (for garnishing, optional)
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    NutritionView More

    200Calories
    Sodium14% DV330mg
    Fat17% DV11g
    Protein6% DV3g
    Carbs9% DV27g
    Fiber20% DV5g
    Calories200Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol
    Sodium330mg14%
    Potassium690mg20%
    Protein3g6%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber5g20%
    Sugars8g16%
    Vitamin A270%
    Vitamin C110%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Kiah Whyte a year ago
    Very nice indeed! Flavourful
    Rock 2 years ago
    I love this recipe! It is absolutely delicious and filled my whole house with a beautiful aroma.
    Mirjana N. 2 years ago
    All I can say is Yum! I used jack cumin seeds because that's all I had. Don't know what kind of difference they made. I served over coconut rice. I'll definitely make this again!

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