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Ингредиенты
- 3 lbs. butternut squash
- 1 Tbls. curry paste
- 3 Tbls. olive oil
- 2 medium onions, chopped
- 1 garlic clove, minced
- 3 cups water
- 3 cups V8 juice
- 2-12 oz. cans coconut milk
- 1/2 bunch spinach, chopped
- salt/pepper to taste
- 3 Tbls. brown sugar (or to taste)
- Whole spices:
- 1 tsp. coriander
- 1 tsp. chili flakes
- 2 tsp. fenugreek
- 1 tsp. fennel seeds
- Ground spices:
- 1 tsp. cumin
- 1 tsp. turmeric
- 1 Tbls. ginger
- 1/2 tsp. cinnamon
- 1/4 tsp. clove
Инструкции
- Cut squash into one inch squares & combine with curry paste in a large freezer bag, shaking vigorously until well coated. Season lightly with salt/pepper and bake in a flat pan (sprayed with Pam) at 375F for 30 minutes.
- Grind whole spices and mix with ground spices. (put aside)
- In a large pot add olive oil, onions and garlic and cook until transparent. Add spices and cook on medium/low for a minute or so, stirring constantly. DO NOT BURN SPICES. By this time the baked squash should be done.
- Place baked squash in pot and cover with the water and V8 juice and bring to a simmer. Simmer for 30 minutes.
- Stir in coconut milk and puree ingredients until smooth. Bring to a simmer, add brown sugar, chopped spinach and simmer until spinach is soft. Add salt and pepper as required.
- NOTE: There can be a lot of salt in the V8 juice, so you may not need to add any more salt while cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 18 servings | |
| Calories 142 | |
| Calories from Fat 89 | 63% |
| Total Fat 10.54g | 13% |
| Saturated Fat 7.51g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 388mg | 11% |
| Total Carbs 12.88g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.25g | 3% |
| Protein 1.95g | 3% |
Комментарии
22 июня 2010Never seen a recipe like this before, Bill. I love Indonesian food and butternut squash, so will definitely have to try it!1 reply
