Butternut Squash Vegitable Curry Recipe

Looking for an easy Butternut squash vegitable curry recipe? Learn how to make Butternut squash vegitable curry using healthy ingredients.


Submitted by pronew

Makes 5 servings



For slow cooker Can substitute any vegetables in store cupboard

Recipe Ingredients for Butternut squash vegitable curry

170 g onions
170 g potatoes
120 g parsnips
520 g butternut squash
130 g carrots
155 g yellow pepper
150 g courgettes
140 g chickpeas (drained weight)
500 g passata
1 tbsp oil
1 tbsp curry paste (madras)

Recipe Directions for Butternut squash vegitable curry

  1. Fry off curry paste in a little oil

  2. add onions and fry gently

  3. Add all ingredients to a slow cooker and cook for at least 4 hours

  4. Serve on its own or with rice

Categories

Main Dish

Nutrition Facts
Serving Size 418.7g
Amount Per Serving
Calories
306
Calories from Fat
59
% Daily Value*
Total Fat
6.6g
10%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
38mg
2%
Potassium
1117mg
32%
Total Carbohydrates
54.3g
18%
Dietary Fiber
11.9g
48%
Sugars
10.0g
Protein
9.7g
Vitamin A 311% Vitamin C 166%
Calcium 12% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
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