This is a very easy yet very delicious way to make a vegan butternut curry with few ingredients. Serve over rice, and you have a simple dinner for 2 on a weeknight.
1 inch Medium butternut squash, peeled and cut into - cubes
1 tablespoon Vegetable Oil
1 teaspoon Ground cumin, or more to taste
1 teaspoon Ground coriander, or more to taste
1 pinch Ground turmeric
Nutrition value
71
calories per serving
7 g Fat< 1 g Protein1 g Carbs< 1 g FiberOther
Current Totals
7 g Fat
< 1 g Protein
1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
1 g
Protein
0 g
Fiber
1 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
23 mg
Iron
1 mg
Vitamin A
84 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
2 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
12 mg
Manganese
0 mg
Phosphorus
10 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
