Butternut Squash Coconut Curry

Name: Butternut Squash Coconut Curry
Prep time: 20 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 8 oz yellow onion; 1 garlic clove; ½ oz oil; 2 oz green curry paste; &frac18; tsp ground cardamom; &frac18; tsp mustard seeds; 1 oz fresh lemongrass; 1 heaping tsp vegetable stock paste; 6 oz water; 1 can coconut milk; 14 oz butternut squash; ½ tsp salt; 5 oz zucchini; 8 oz cauliflower florets; 3 oz red bell pepper; 1 can garbanzo beans; mint leaves; 1 lime

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Tempo di preparazione 20min

Tempo totale 40min

Porzioni 4 portions

Ingredienti

8 oz yellow onion quartered
1 garlic clove
½ oz oil
2 oz green curry paste
⅛ tsp ground cardamom
⅛ tsp mustard seeds
1 oz fresh lemongrass in thirds
1 heaping tsp vegetable stock paste
6 oz water
1 can coconut milk (approx. 14 oz)
14 oz butternut squash peeled and cubed (1 in.)
o 14 oz kabocha squash peeled and cubed (1 in.)
½ tsp salt
5 oz zucchini cubed (1 in.)
8 oz cauliflower florets
3 oz red bell pepper cubed (1 in.)
1 can garbanzo beans (approx. 16 oz), drained
mint leaves sliced, to garnish
1 lime quartered, to taste

Valori nutritivi: per 1 portion
Calorie: 463.4 kcal / 1938.7 kJ
Proteine: 12.5 g
Grassi: 21.9 g
Carboidrati: 48.9 g
Fibre: 11 g
Grassi saturi: 15.4 g
Sodio: 717.4 mg