Butternut Squash and Prawn Bowl
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 1,131 kcal | (54 %) | ||
| Protein | 36.91 g | (38 %) | ||
| Fat | 32.14 g | (28 %) | ||
| Carbohydrates | 188.38 g | (126 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.33 g | (38 %) |
more nutritional values
| Vitamin A | 1,144.94 mg | (143,118 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 1.98 mg | (17 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 6.08 mg | (51 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 35.21 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Vitamin B₁₂ | 1.18 μg | (39 %) | ||
| Vitamin C | 107.07 mg | (113 %) | ||
| Potassium | 414.18 mg | (10 %) | ||
| Calcium | 300.93 mg | (30 %) | ||
| Magnesium | 65.16 mg | (22 %) | ||
| Iron | 4.09 mg | (27 %) | ||
| Zinc | 1.86 mg | (23 %) | ||
| Saturated fatty acids | 22.28 g | |||
| Cholesterol | 149.54 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 2 tablespoons
- 2 tablespoons
green Curry paste
- ½ teaspoon
- 2
- 1 ⅔ cups
- 2 cups
- 2 ½ cups
King prawn (peeled and deveined)
- 3 cups
cooked Basmati rice
- 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.
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