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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the squash, remove seeds and cut into large cubes together with the carrot. | 2. Heat the oil and cook the onione with garlic and ginger until soft, but not browned. | 3. Add the squash, carrots and lemongrass, just cover with vegetable stock, bring to boil and cook on low power until squash is tender. Add the mango and chilli sometime during the cooking. | 4. Add the coconut milk and curry powder, cream using a food processor or a handheld blender until smooth. Take out any stubborn lemongrass pieces ;). | 5. Heat again and season to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1		peeled cubed	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
ginger	1 -2	tablespoon	chopped	0.0	0.0	0.0	0.0
carrot	2		peeled cubed	104.96	24.5248	2.3808	0.6144
mango	1	mango		-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
lemongrass	2		cut	-	-	-	-
chili pepper	1		chopped	1.25	0.2956	0.0625	0.0062
salt				-	-	-	-
sugar				-	-	-	-

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