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Butternut Squash, Lemongrass, Coconut and Spinach Curry
CHILLI AND MINT19Ingredients
45Minutes
420Calories
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Ingredients
US|METRIC
5 SERVINGS
- 3 Tbsp. nut oil (ground)
- 3 shallots (banana, or 2 medium onions, finely sliced)
- 1 tsp. salt
- 2 lemongrass (outer leaves taken off and both ends and then bashed gently with a rolling pin)
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 2 red chillies (small, thinly sliced)
- 3 kaffir lime leaves (optional)
- 1 tsp. ground turmeric
- 200 grams fresh tomatoes (chopped)
- 1 butternut squash (peeled and cut into 3cm cubes)
- 500 mL vegetable stock
- 400 mL coconut milk (can of, I find Pride is nice and creamy)
- 1 Tbsp. 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)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol |
| Sodium1220mg51% |
| Potassium1420mg41% |
| Protein8g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber5g20% |
| Sugars7g |
| 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.
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