Butternut Squash Curry Recipe
Recipe By Great British Chefs
This vegetarian butternut squash curry recipe is effortlessly simple to make but boasts all the flavour of something that's been slowly cooked for hours. The earthy mushrooms and fresh spinach play perfect supporting acts, and the subtly spiced tomato sauce is a guaranteed crowdpleaser.
4.6
19 Rating -
Rate
Vegdiet
45minstotal
45m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Squash Curry Recipe
- 1/4 kilogram Butternut Squash
- 1 Green cardamom pods
- 1/2 Red peppers
- 3/4 Tomatoes
- 1/4 Red chilli
- 3/4 Garlic Cloves
- 1/4 Knob of ginger
- 3/4 tablespoon Tomato paste
- 0.13 teaspoon Salt
- 1 tablespoon Water
- 1/4 tablespoon Vegetable oil
- 1.50 Portobello Mushrooms
- 100 gram Spinach
- 62.50 milliliter Plain yoghurt
- 1/4 kilogram Butternut Squash
- 1 Green cardamom pods
- 1/2 Red peppers
- 3/4 Tomatoes
- 1/4 Red chilli
- 3/4 Garlic Cloves
- 1/4 Knob of ginger
- 3/4 tablespoon Tomato paste
- 0.13 teaspoon Salt
- 1 tablespoon Water
- 1/4 tablespoon Vegetable oil
- 1.50 Portobello Mushrooms
- 100 gram Spinach
Nutrition
value
value
428
calories per serving
15 g Fat8 g Protein53 g Carbs14 g FiberOther
Current Totals
- Fat15g
- Protein8g
- Carbs53g
- Fiber14g
MacroNutrients
- Carbs53g
- Protein8g
- Fiber14g
Fats
- Fat15g
Vitamins & Minerals
- Calcium294mg
- Iron8mg
- Vitamin A7454mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9335mcg
- Vitamin B120mcg
- Vitamin C127mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium261mg
- Manganese9mg
- Phosphorus135mg
- Selenium5mcg
- Zinc2mg
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
Recipe By Great British Chefs