Butternut Squash and Prawn Bowl

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Butternut Squash and Prawn Bowl
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
1131
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,131 kcal(54 %)
Protein36.91 g(38 %)
Fat32.14 g(28 %)
Carbohydrates188.38 g(126 %)
Sugar added0 g(0 %)
Roughage11.33 g(38 %)
Vitamin A1,144.94 mg(143,118 %)
Vitamin D0.07 μg(0 %)
Vitamin E1.98 mg(17 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.03 mg(3 %)
Niacin6.08 mg(51 %)
Vitamin B₆0.23 mg(16 %)
Folate35.21 μg(12 %)
Pantothenic acid0.6 mg(10 %)
Vitamin B₁₂1.18 μg(39 %)
Vitamin C107.07 mg(113 %)
Potassium414.18 mg(10 %)
Calcium300.93 mg(30 %)
Magnesium65.16 mg(22 %)
Iron4.09 mg(27 %)
Zinc1.86 mg(23 %)
Saturated fatty acids22.28 g
Cholesterol149.54 mg
Author of this recipe:
How healthy are the main ingredients?
Butternut squashCoconut milkBasmati riceLimeCilantrosalt

Ingredients

for
4
Ingredients
2 tablespoons
2 tablespoons
½ teaspoon
2
small Butternut squash (peeled and diced)
1 ⅔ cups
2 cups
2 ½ cups
King prawn (peeled and deveined)
3 cups
1
Lime (sliced)
2
Jalapeño (sliced)
Cilantro (torn)
freshly ground peppers
Product recommendation
Give the curry a stir from time to time as it simmers.

Preparation steps

1.
Heat the oil in a saucepan set over a moderate heat until hot. Add the curry paste and chilli powder, frying for 1 minute, stirring continuously.
2.
Add the squash, stir well, and cover with the coconut milk and stock. Cook at a gentle simmer for 40 - 45 minutes until tender.
3.
Add the prawns, stir well, and continue to cook for a further 10 minutes over a reduced heat until they are pink and tender.
4.
Season to taste with salt and pepper. Serve the curry in bowls, garnished with the sliced jalapeño, coriander, lime slices, and basmati rice.