Photo: Swathi Handique
Squash & coconut curry
5 ingredients
10 min + 20 min
Serves 2
openrecipes
Take five ingredients and whip up this quick, healthy, vegetarian curry
Estimated Nutrition (whole recipe, rough)
291
Calories
3g
Protein
27g
Fat
11g
Carbs
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- 2 tbsp Madras curry paste
- 1 large butternut squash (600g/1lb 5oz peeled weight), chopped into medium size chunks
- 1 red pepper , halved, deseeded and roughly chopped into chunks
- 400g can reduced-fat coconut milk
- small bunch coriander , roughly 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