Butternut Squash, Lemongrass, Coconut and Spinach Curry

CHILLI AND MINT
19Ingredients
45Minutes
420Calories

Ingredients

US|METRIC
  • 3 tablespoons nut oil (ground)
  • 3 shallots (banana, or 2 medium onions, finely sliced)
  • 1 teaspoon salt
  • 2 lemongrass (outer leaves taken off and both ends and then bashed gently with a rolling pin)
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 red chillies (small, thinly sliced)
  • 3 kaffir lime leaves (optional)
  • 1 teaspoon ground turmeric
  • 200 grams fresh tomatoes (chopped)
  • 1 butternut squash (peeled and cut into 3cm cubes)
  • 500 milliliters vegetable stock
  • 400 milliliters coconut milk (can of, I find Pride is nice and creamy)
  • 1 tablespoon Thai fish sauce
  • 1 corn-on-the-cob (fresh, corn sliced off the cob)
  • 200 grams fresh spinach
  • 1 handful fresh coriander (to serve, optional)
  • 1 handful fresh mint (to serve, optional)
  • 1/4 fresh lime (per portion)
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    NutritionView More

    420Calories
    Sodium51% DV1220mg
    Fat43% DV28g
    Protein16% DV8g
    Carbs15% DV44g
    Fiber20% DV5g
    Calories420Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat18g90%
    Trans Fat
    Cholesterol
    Sodium1220mg51%
    Potassium1420mg41%
    Protein8g16%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A300%
    Vitamin C80%
    Calcium15%
    Iron45%

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

    PlanShop