Photo: Swathi Handique
Indian butternut squash curry
10 ingredients
10 min + 40 min
Serves 4
openrecipes
Get all of your five-a-day in one hit, with this fragrant, low-fat, vegetarian curry
Estimated Nutrition (whole recipe, rough)
625
Calories
31g
Protein
17g
Fat
88g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pumpkin | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g brown basmati rice
- 1 tbsp olive oil
- 1 butternut squash , diced
- 1 red onion , diced
- 2 tbsp mild curry paste
- 300ml vegetable stock
- 4 large tomatoes , roughly chopped
- 400g can chickpeas , rinsed and drained
- 3 tbsp fat-free Greek yogurt
- small handful coriander , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes