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Vegetable and Butter Bean Curry
 
 
1 1/2 lbs   butternut squash, chopped, seeded  
1 tbs   olive oil  
1 small   onion, finely sliced  
1 tbs   curry powder, mild  
1 2/3 cups   coconut milk  
1 cup   water  
3 cups   spinach, chopped  
1 can   14 oz. butter beans, rinsed and drained  
2 tbs   fresh cilantro, chopped  
 
Boil the butternut squash until tender. Drain. Heat olive oil in large pan, cook onions until tender. Stir in curry powder, continue stirring until fragrant.
Stir in coconut milk and water. Bring to boil; simmer, uncovered, about five minutes or until the mixture just thickens.
Add butter beans, squash, spinach and cilantro. Stir until heated through. Serve.
 
Servings: 4
 
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

 

 

 
       
Amount Per Serving      
Calories   478.54  
Calories From Fat (44%)   211.80  
    % Daily Value
Total Fat 25.12g   39%  
Saturated Fat 19.12g   96%  
Monounsaturated Fat 3.52g      
Polyunsaturated Fat 0.83g      
Trans Fatty Acids 0.00g      
Cholesterol 0.00mg   0%  
Sodium 47.85mg   2%  
Potassium 1614.53mg   46%  
Carbohydrates 57.72g   19%  
Dietary Fiber 7.82g   31%  
Sugar Alcohols 0.00g      
Net Carbohydrates 49.90g      
Protein 13.60g   27%  
Vitamin A 14941.32IU   299%  
Vitamin C 46.73mg   78%  
Calcium 216.05mg   22%  
Iron 6.90mg   38%  
Vitamin E 0.95IU   3%  
Thiamin 0.35mg   23%  
Riboflavin 0.14mg   8%  
Niacin 3.16mg   16%  
Vitamin B6 0.49mg   24%  
Folate 195.34µg   49%  
Pantothenic Acid 1.14mg   11%  
Phosphorus 258.24mg   26%  
Magnesium 179.62mg   45%  
Zinc 2.50mg   17%  
Copper 0.72mg   36%  
Manganese 2.12mg   106%  
Selenium 3.57µg   5%  
Alcohol 0.00g      
Caffeine 0.00mg      
Water 422.79g      
 
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