Butternut And Coconut Curry

1. Sauté onion, ginger, garlic, chillies and curry powder in heated oil until onion starts to become soft.

2. Add butternut, potatoes and mustard seeds.

3. Sauté for about 2 minutes until well coated in curry mixture then add c/milk and water.

4. Cook uncovered until veggies are tender, about 15 minutes.

5. Season to taste and serve.

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Nutrient	Quantity
Total fats	86.842 g
Protein	18.0953 g
Carbohydrates	141.7807 g
Energy	1306.4786 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5109 g
Water	1332.2527 g
Aspartic acid	1.8772 g
Calcium, Ca	587.5432 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0025 g
Lutein + zeaxanthin	57.3925 g
Fiber, total dietary	30.6167 g
Fatty acids, total saturated 22:0	0.0365 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	38382.7312 g
Niacin	13.6147 mg
Vitamin A, RAE	4830.1411 g
Arginine	1.6905 g
Riboflavin	0.255 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0241 g
Fatty acids, total saturated 20:1	0.1247 g
Glutamic acid	3.5281 g
Sodium, Na	89.6629 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3415 g
Total lipid (fat)	86.842 g
Manganese, Mn	6.0636 mg
Fructose	11.1592 g
Proline	0.7064 g
Fatty acids, total saturated 16:0	8.1955 g
Fatty acids, total saturated 8:0	4.0088 g
Sucrose	3.663 g
Choline, total	37.6896 mg
Sugars, total	35.4407 g
Serine	0.7258 g
Fatty acids, total saturated 10:0	3.2418 g
Fatty acids, total saturated 18:0	3.5374 g
Vitamin B-6	1.7235 mg
Selenium, Se	26.8758 g
Ash	10.5077 g
Fatty acids, total saturated 18:1 undifferentiated	22.5085 g
Pantothenic acid	4.3612 mg
Phenylalanine	0.742 g
Copper, Cu	1.4915 mg
Betaine	2.1428 mg
Thiamin	1.0737 mg
Methionine	0.2398 g
Iron, Fe	13.0421 mg
Carbohydrate, by difference	141.7807 g
Phosphorus, P	630.9653 mg
Folate, total	320.7937 g
Dihydrophylloquinone	0.0864 g
Tocopherol, gamma	0.6031 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 22:1 undifferentiated	0.0958 g
Alanine	0.7645 g
Valine	0.8488 g
Fatty acids, total saturated 18:2 undifferentiated	3.7116 g
Glycine	0.7342 g
Carotene, alpha	7567.3672 g
Glucose (dextrose)	12.2776 g
Fatty acids, total saturated 14:0	10.0706 g
Zinc, Zn	3.7845 mg
Isoleucine	0.6671 g
Tocopherol, delta	0.0081 mg
Fatty acids, total saturated 12:0	25.3848 g
Fatty acids, total polyunsaturated	4.2263 g
Fatty acids, total saturated 14:1	0.0012 g
Tocotrienol, gamma	0.0007 mg
Fatty acids, total polyunsaturated 17:1	0.0344 g
Leucine	1.0771 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	96514.677 IU
Folate, DFE	320.7937 g
Tryptophan	0.2333 g
Vitamin C, total ascorbic acid	224.5755 mg
Phytosterols	90.898 mg
Galactose	0.022 g
Fatty acids, total polyunsaturated 18:1 c	0.5636 g
Fatty acids, total saturated 20:0	0.1146 g
Fatty acids, total saturated 6:0	0.3298 g
Tyrosine	0.5499 g
Vitamin K (phylloquinone)	34.377 g
Fatty acids, total saturated	54.9453 g
Histidine	0.3622 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	23.1129 g
Threonine	0.5564 g
Folate, food	320.7937 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Fatty acids, total polyunsaturated 24:0	0.001 g
Cryptoxanthin, beta	31491.5448 g
Vitamin E (alpha-tocopherol)	19.0139 mg
Magnesium, Mg	450.8647 mg
Lysine	0.7249 g
Potassium, K	4225.1641 mg
Fatty acids, total polyunsaturated 24:1 c	0.0064 g
Cystine	0.2236 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Coconut milk	1 cup	552	13.296	57.216
Ginger	2 teaspoons	12.06	2.5783	0.1526
Olive oil	2 tablespoons	238.68	0	27
Onion	1	64	14.944	0.16
Potato	2	0	0	0
Coconut	0	0	0	0
Curry powder	1 tablespoon	20.475	3.5173	0.8826
Water	1 cup	0	0	0
fennel seed	0.5 teaspoon	3.45	0.5229	0.1487
mustard seed	0.5 teaspoon	5.08	0.2809	0.3624
Coriander	0	0	0	0
Garlic Clove	1	0	0	0
butternut squash	2 lb	408.2336	106.05	0.9072
chili pepper	2	2.5	0.5913	0.0125