Butternut Squash Coconut Curry Recipe

Recipesfull introduces to you: More Soup Recipes. (Butternut Squash Coconut Curry Recipe). This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice.

Brief

Prep 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 4

Yield: 4 cups

Butternut Squash Coconut Curry Recipe

Ingredients

2 cups diced butternut squash

1 cup water

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon mustard seeds

½ teaspoon cumin seeds

¼ teaspoon cayenne pepper

¼ teaspoon ground turmeric

1 (15 ounce) can coconut milk

1 (15 ounce) can cannellini beans

drained and rinsed

¼ cup chopped fresh cilantro

or to taste

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Directions

Step 1

Combine squash water olive oil salt mustard seeds cumin seeds cayenne pepper and turmeric in a saucepan; bring to a boil. Reduce heat and simmer stirring occasionally until squash is tender 10 to 15 minutes.

Step 2

Stir coconut milk and beans into the squash mixture; simmer until flavors blend about 10 minutes. Serve curry with cilantro on top.

Nutritional Information

Butternut Squash Coconut Curry Recipe

Servings Per Recipe:4

Calories: 396.5

% Daily Value *

Protein: 10.8g 22%

Carbohydrates: 34.2g 11%

Dietary Fiber: 7.9g 32%

Sugars: 1.9g

Fat: 26.7g 41%

Saturated Fat: 20.7g 103%

Vitamin A Iu: 7685.4IU 154%

Niacin Equivalents: 3.9mg 30%

Vitamin B6: 0.2mg 14%

Vitamin C: 16.7mg 28%

Folate: 105.2mcg 26%

Calcium: 139.7mg 14%

Iron: 7.5mg 42%

Magnesium: 131mg 47%

Potassium: 992.1mg 28%

Sodium: 607mg 24%

Thiamin: 0.2mg 20%

Calories From Fat: 239.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.