Squash and Pineapple Curry Recipe

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Ingredients:

Serving

1 tbsp vegetable oil
1 onion, chopped
4 tsp red curry paste
500 g butternut squash, peeled and in chunks
400 ml coconut milk
200 ml vegetable stock
140 g green beans (frozen is fine )
237 g pineapple in juice, drained
1/4 cup torn coriander leaves

Directions:

Heat oil and fry onion for 5 minutes Add paste and squash and mix well. Add milk and stock, simmer for 20 mins until squash is tender, halfway through add the beans.
Stir in pineapple and coriander and leave until pineapple heats through.
Serve with rice or noodles.
You can add a diced chicken breast at the onion stage is desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	586.34 Kcal (2455 kJ)
Calories from fat	277.92 Kcal
		% Daily Value*
Total Fat	30.88g	48%
Sodium	7916.34mg	330%
Potassium	894.02mg	19%
Total Carbs	72.24g	24%
Sugars	15.99g	64%
Dietary Fiber	7.06g	28%
Protein	4.84g	10%
Vitamin C	42.3mg	71%
Vitamin A	1.3mg	43%
Iron	4.2mg	23%
Calcium	105mg	10%

Amount Per 100 g
Calories	144.26 Kcal (604 kJ)
Calories from fat	68.38 Kcal
		% Daily Value*
Total Fat	7.6g	48%
Sodium	1947.77mg	330%
Potassium	219.97mg	19%
Total Carbs	17.77g	24%
Sugars	3.93g	64%
Dietary Fiber	1.74g	28%
Protein	1.19g	10%
Vitamin C	10.4mg	71%
Vitamin A	0.3mg	43%
Iron	1mg	23%
Calcium	25.8mg	10%

* 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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