Southeast Asian Squash Curry Recipe

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Southeast Asian Squash Curry
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Ingredients
13
Count
Nutrition
545
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
  2. Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
  3. Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
  4. Serve with: jasmine rice
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 545.49 Kcal (2284 kJ)
Calories from fat 163.14 Kcal
% Daily Value*
Total Fat 18.13g 28%
Sodium 446.11mg 19%
Potassium 1052.03mg 22%
Total Carbs 81.4g 27%
Sugars 14.83g 59%
Dietary Fiber 8.1g 32%
Protein 17.26g 35%
Vitamin C 48.8mg 81%
Vitamin A 1.7mg 57%
Iron 3.7mg 21%
Calcium 140.6mg 14%
Amount Per 100 g
Calories 192.08 Kcal (804 kJ)
Calories from fat 57.44 Kcal
% Daily Value*
Total Fat 6.38g 28%
Sodium 157.08mg 19%
Potassium 370.44mg 22%
Total Carbs 28.66g 27%
Sugars 5.22g 59%
Dietary Fiber 2.85g 32%
Protein 6.08g 35%
Vitamin C 17.2mg 81%
Vitamin A 0.6mg 57%
Iron 1.3mg 21%
Calcium 49.5mg 14%

* 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

  • 11.6
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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