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Curried Winter Squash
Source: dLife

An easy way to transform plain squash into an exciting side dish.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 100.4
Total Carbs 17.8 g
Dietary Fiber 4.2 g
Sugars 7.2 g
Total Fat 3.1 g
Saturated Fat 0.3 g
Unsaturated Fat 0.8 g
Potassium 264.2 mg
Protein 2.7 g
Sodium 19.1 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 tsp  mustard seed
0 1/2 tsp  fenugreek seed
2 tsp  canola oil
1 cup  fresh chopped onion
1 tbsp  fresh ginger root
0 1/2 tsp  ground turmeric
0 1/2 tsp  ground cumin
0 1/2 tsp  ground coriander
0 1/2 tsp  cardamom, ground
1 pinch  ground cayenne (red pepper)
0 3/4 cup  cold water
2 cup  chopped tomato
3 cup  winter squash, cubed
1 each  medium red bell peppers
1 pinch  salt and pepper
  1. In a medium skillet, gently saute the black mustard seeds and fenugreek seeds in the oil on low heat for several minutes, until they begin to pop.
  2. Add the onions, increase the heat to medium, and saute for 5 minutes, until the onions begin to soften.
  3. Stir in the ginger, turmeric, cumin, coriander, cardamom, and cayenne; saute them for 1 minute, being careful not to let them burn.
  4. Add the water, a cup of the tomatoes, and the squash cubes and simmer for 10 to 15 minutes, until the squash is barely tender, stirring occasionally.
  5. Add the bell peppers and the rest of the tomatoes, cover, and cook until all of the vegetables are tender. Add salt and pepper to taste.

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