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Butternut Squash & Sweet Potato Curry

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Ingredients

Adjust Servings:

	2 tablespoons vegetable oil
	1 large onion, chopped
	3 garlic cloves, crushed
	1 lb butternut squash, peeled and cut into 1-inch cubes
	2 medium sweet potatoes, peeled and cut into 1-inch cubes
	1 lb potato, peeled and cut into 1-inch cubes
	1 large cooking apple, peeled, cored and cut into large chunks
	2 - 3 teaspoons curry paste you choose the strength!
	1 teaspoon turmeric powder
	1 inch fresh ginger, grated

Nutritional information

409.6

Calories

88 g

Calories From Fat

9.8 g

Total Fat

1.4 g

Saturated Fat

0 mg

Cholesterol

67 mg

Sodium

78.8 g

Carbs

12.3 g

Dietary Fiber

18.1 g

Sugars

7.1 g

Protein

396 g

Serving Size

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Butternut Squash & Sweet Potato Curry

Name: Butternut Squash & Sweet Potato Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3-4
Cuisine: American
Ingredients: : 2; : 1; : 3; : 1; : 2; : 1; : 1; : 2 - 3; : 1; : 1

Features:

Cuisine:

American

Good, clean, wholesome vegetable dish for anyone who likes the taste of curry to enjoy

60 min
Serves 3
Easy

Ingredients

2
1
3
1
2
1
1
2 - 3
1
1

Directions

Butternut Squash & Sweet Potato Curry, Good, clean, wholesome vegetable dish for anyone who likes the taste of curry to enjoy, Great tasting meatless dish! Loved that it could be put together quickly – it simmered while I made coucous.

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Steps

1 Done	Heat the Oil in a Large Saucepan and Fry the Onions For 4 - 5 Minutes Until Golden.
2 Done	Add the Garlic, Squash, Sweet Potatoes, Potato and Apple. Stir in the Curry Paste, Turmeric Powder, Ginger, Bay Leaves, Stock and Seasoning to Taste.
3 Done	Bring to the Boil, Stir Well, Then Cover For 15 - 20 Minutes Until Vegetables Are Cooked to Liking. Stir from Time to Time.
4 Done	Serve With Boiled Basmati Rice.