Curried Potatoes and Squash Recipe

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Curried Potatoes and Squash
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Ingredients:

Directions:

  1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.
  2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 412.34 Kcal (1726 kJ)
Calories from fat 149.95 Kcal
% Daily Value*
Total Fat 16.66g 26%
Cholesterol 15.27mg 5%
Sodium 324.35mg 14%
Potassium 838.7mg 18%
Total Carbs 61.48g 20%
Sugars 8.85g 35%
Dietary Fiber 10.14g 41%
Protein 9.15g 18%
Vitamin C 52.2mg 87%
Vitamin A 1.5mg 50%
Iron 3.2mg 18%
Calcium 168.6mg 17%
Amount Per 100 g
Calories 87.76 Kcal (367 kJ)
Calories from fat 31.92 Kcal
% Daily Value*
Total Fat 3.55g 26%
Cholesterol 3.25mg 5%
Sodium 69.03mg 14%
Potassium 178.51mg 18%
Total Carbs 13.09g 20%
Sugars 1.88g 35%
Dietary Fiber 2.16g 41%
Protein 1.95g 18%
Vitamin C 11.1mg 87%
Vitamin A 0.3mg 50%
Iron 0.7mg 18%
Calcium 35.9mg 17%

* 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

  • 8.8
    Points
  • 11
    PointsPlus

Good Points

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

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