Butternut Squash & Sweet Potato Curry Recipe

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Butternut Squash & Sweet Potato Curry
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Ingredients:

Directions:

  1. Heat the oil in a large saucepan and fry the onions for 4 - 5 minutes until golden.
  2. Add the garlic, squash, sweet potatoes, potato and apple. Stir in the curry paste, turmeric powder, ginger, bay leaves, stock and seasoning to taste.
  3. Bring to the boil, stir well, then cover for 15 - 20 minutes until vegetables are cooked to liking. Stir from time to time.
  4. Serve with boiled basmati rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 726.32 Kcal (3041 kJ)
Calories from fat 79.75 Kcal
% Daily Value*
Total Fat 8.86g 14%
Sodium 18716.82mg 780%
Potassium 1080.54mg 23%
Total Carbs 139.06g 46%
Sugars 10.95g 44%
Dietary Fiber 8.78g 35%
Protein 5.27g 11%
Vitamin C 31.9mg 53%
Vitamin A 2.9mg 98%
Iron 3.6mg 20%
Calcium 122.4mg 12%
Amount Per 100 g
Calories 157.6 Kcal (660 kJ)
Calories from fat 17.3 Kcal
% Daily Value*
Total Fat 1.92g 14%
Sodium 4061.31mg 780%
Potassium 234.46mg 23%
Total Carbs 30.17g 46%
Sugars 2.38g 44%
Dietary Fiber 1.9g 35%
Protein 1.14g 11%
Vitamin C 6.9mg 53%
Vitamin A 0.6mg 98%
Iron 0.8mg 20%
Calcium 26.5mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 17
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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