Butternut Squash Madras

Butternut Squash Madras

221kcal per serving
1 hr
4servings
Preferences Vegetarian Under 300 calories Dinner 5 a Day
Main Ingredients Vegetables

ingredients

  • 1 large onion, diced
  • 120g Madras curry paste
  • 200ml water
  • 800g butternut squash, peeled, deseeded and diced into even sizes
  • 400g can chopped tomatoes
  • 1 tbsp honey
  • 1 tbsp rapeseed oil
  • Coriander, leaves chopped to garnish

nutrition facts

Per average serving:
energy 925 kJ / 221 kcal
11 %
fat 13 g
19 %
saturates 0.9 g
5 %
Sugars 14 g
16 %
salt 1.3 g
22 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Heat the oil in a saucepan, over a low heat cook the onions for 15 minutes or until lightly browned.

  2. Add the Madras paste and half of the water, allow it to simmer gently gently for 2-3 minutes adding more water if the paste start to stick.

  3. Add the remaining water, squash and tomatoes bring to the simmer and cook for 30 minutes.

  4. Finish with the honey and chopped coriander.

 

Serving Suggestion: Serve with a portion of brown rice (40-60g).

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.