Vegetarian

Butternut Squash Curry takes 30 minutes to prepare.

Butternut Squash Curry takes 30 minutes to cook.

Butternut Squash Curry makes 1 servings.

The ingredients for Butternut Squash Curry are:

2 Tbsp diced Shallots
1 Cup diced Onion
3 cloves Garlic
1 Carrot, cut into small pieces
2 Cups Butternut Squash, cubed
1 tsp Olive Oil
1 Tbsp Ground Ginger
1 Tbsp Cilantro
1/2 tsp Turmeric
1/2 tsp Celery Seed
1/2 tsp Cumin
2 Tbsp Curry Powder
1 Cup Coconut Milk
1 Cup Chicken Broth (no salt)
1 Cup Kale
.5 Cup Roasted Almonds
1 Block Extra Firm Tofu

Here is how you make Butternut Squash Curry:

Wrap tofu in paper towel and set heavy object on to to assist with draining. Set aside.Place olive oil in bottom of deep sauce pan. Add shallots, onion, garlic, carrots and butternut squash. Allow to coat and slightly brown. Add spices. Cook until soft.Add coconut milk, broth, and kale. Allow to simmer for 20 minutes. Meanwhile, roast almonds.Cut tofu into cubes, place on baking sheet and sprinkle with curry powder. Cook in oven on 350* until lightly colored and firm. (about 15 minutes).When almonds and tofu are done, add to soup. Allow to simmer few more minutes to blend flavors.Serving Size: Makes 4 servingsNumber of Servings: 1Recipe submitted by SparkPeople user TAMENI2.

The nutritional information for Butternut Squash Curry is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,410.0

• Total Fat: 80.2 g
• Cholesterol: 5.0 mg
• Sodium: 1,202.1 mg
• Total Carbs: 127.0 g
• Dietary Fiber: 36.9 g
• Protein: 81.9 g

The dietary needs meet for Butternut Squash Curry is Vegetarian