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

4.3 (40 ocen)

Bezpłatna rejestracja

Poziom trudności łatwy

Czas przygotowania 20 min

Czas całkowity 40 min

Liczba porcji 4 portions

Składniki

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.)
lub 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

Wartości odżywcze: na 1 portion
Kalorie: 1938.7 kJ / 463.4 kcal
Białko: 12.5 g
Węglowodany: 48.9 g
Tłuszcz: 21.9 g
Tłuszcz nasycony: 15.4 g
Błonnik: 11 g
Sód: 717.4 mg