Mild Butternut Squash and Salmon Curry Recipe
This is a mildly spiced curry which can easily be adjusted to your own taste to give it some more heat.
http://hungryjenny.blogspot.com/2010/02/say-no-to-takeaway-try-this-squash-and.html
Ingredients
- 1 small butternut squash, in chunks
- 1 cooked salmon fillet, in chunks
- 200g chickpeas
- Half a courgette, chopped
- Half a small red onion, chopped
- 200ml coconut milk
- 500ml hot stock
- 2 tsp fish sauce
- 1 tsp fennel seeds
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 piece of lemongrass
- 2 tsp pumpkin seeds
- Some fresh coriander
Directions
- Fry the onion, courgette and chickpeas in a deep pan.
- Add butternut squash, followed by lemongrass, fennel, paprika, cumin and garlic.
- Pour in the coconut milk, stock and fish sauce. Bring to the boil, then simmer for 15 minutes.
- Stir in the salmon during the last few minutes.
- Take out the lemongrass, garnish with coriander and pumkin seeds, and serve with steamed rice.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 578g | |
| Recipe makes 2 servings | |
| Calories 840 | |
| Calories from Fat 386 | 46% |
| Total Fat 44.83g | 56% |
| Saturated Fat 23.53g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1395mg | 58% |
| Potassium 1731mg | 49% |
| Total Carbs 67.59g | 18% |
| Dietary Fiber 18.7g | 62% |
| Sugars 11.48g | 8% |
| Protein 47.23g | 76% |
