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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a medium saucepan & fry the onion for 5 minutes until tender. Add the butternut squash 7 curry paste, stir well then add the coconut cream & 150ml boiling water. Bring to the boil, cover & simmer for 10 minutes. | 2. Add the beans & the mango chutney & season to taste, then cut the salmon into chunks & add them to the pan. Cover & simmer for 5 minutes, until the fish flakes easily. | 3. Garnish with the chopped coriander & serve with the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
onion	1		diced	64.0	14.944	1.76	0.16
butternut squash	1/2		peeled chopped	31.5	8.183	0.7	0.07
curry paste	1	tablespoon		-	-	-	-
coconut cream	250			198000.0	3990.0	2178.0	20808.0
green bean	150	halved	trimmed	-	-	-	-
mango chutney	1	tablespoon		6.1875	1.5448	0.0846	0.0392
water	150	ml	boiling	0.0	0.0	0.0	0.0
salt black pepper				-	-	-	-
salmon fillet	400			257493.9173	0.0	35976.6149	11496.5594
coriander	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
basmati rice	4	cups	cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.