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Ingredients
US|METRIC
2 SERVINGS
- 1/2 butternut squash (about 200g, peeled, deseeded and cut into bite-sized pieces)
- 140 grams firm tofu (we used Cauldron, cut into cubes)
- 1 Tbsp. rapeseed oil
- 75 grams basmati rice (quick-cook brown, cook 50g extra if using for Tuna, sweetcorn & pea salad wraps in 'goes well with')
- 1 onion (finely chopped)
- 1 cm ginger (piece, peeled and finely chopped)
- 1 garlic clove (finely sliced)
- 1 lemongrass stalk (woody tip and outer leaves removed, bulbous end lightly bashed, to help release oils)
- 1/2 red chilli (deseeded and finely chopped)
- 1/2 tsp. turmeric
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 mango (ripe, peeled, stoned and cut into chunks)
- 200 grams baby spinach
- 150 mL vegetable stock (or water)
- 150 mL low-fat coconut milk
- 1 tsp. tamari sauce (low-)
- 1 lime
- 2 Tbsp. coriander (finely chopped)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium570mg24% |
| Potassium1740mg50% |
| Protein21g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate83g28% |
| Dietary Fiber10g40% |
| Sugars14g |
| Vitamin A440% |
| Vitamin C150% |
| Calcium70% |
| Iron70% |
* 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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