-In a large pot heat the coconut oil and sauté onions and curry spices until the onions are soft (about 7 mins).
-Add the beans, vegetables, chicken, coconut milk and vegetable stock. Simmer until the squash is tender (about 14-15 mins). Add the greens, and season with salt and pepper to taste.
Serve by itself or over black rice or quinoa.
Freeze any leftovers. Also use the squash seeds to dry or roast as a delicious and healthy snack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 2 (40%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 155.8mg||5 %|
|Potassium 23.2mg||1 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.4g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5
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