Directions:
- Place onions and garlic into food processor bowl and grind until it is turns into a paste.
- Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
- Add drained tomatoes, chili and squash to the skillet. Stir in in 1/4 cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
- Serve with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.9 Kcal (762 kJ) | ||
| Calories from fat | 66.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 11% | |
|---|---|---|---|
| Sodium | 99.77mg | 4% | |
| Potassium | 891.72mg | 19% | |
| Total Carbs | 28.95g | 10% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 6.69g | 27% | |
| Protein | 3.97g | 8% | |
| Vitamin C | 33mg | 55% | |
| Iron | 3.1mg | 17% | |
| Calcium | 109.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 56.79 Kcal (238 kJ) | ||
| Calories from fat | 20.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 11% | |
|---|---|---|---|
| Sodium | 31.15mg | 4% | |
| Potassium | 278.38mg | 19% | |
| Total Carbs | 9.04g | 10% | |
| Sugars | 1.37g | 18% | |
| Dietary Fiber | 2.09g | 27% | |
| Protein | 1.24g | 8% | |
| Vitamin C | 10.3mg | 55% | |
| Iron | 1mg | 17% | |
| Calcium | 34.2mg | 11% | |
* 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.
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