Photo: Swathi Handique
Simple squash & lime pickle curry
10 ingredients
20 min
Serves 8 - 10
openrecipes
A chunky, all-in-one curry that's made in a single pan - by John Torode
Estimated Nutrition (whole recipe, rough)
476
Calories
4g
Protein
41g
Fat
28g
Carbs
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Pumpkin | 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
- 5 tbsp vegetable oil
- 100g red Thai curry paste
- 2 tbsp palm sugar or light brown sugar
- 2 medium butternut squash , peeled, deseeded and cut into 4.5cm chunks
- 2x 400g cans coconut milk
- 200ml carton coconut cream
- 1 tbsp fish sauce
- 2 tbsp lime pickle, from a jar
- 3 lemongrass stalks, bruised with the back of a knife
- 50g beansprouts
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