By Myriad Recipes
Butternut Squash Katsu Curry
5 steps
Prep:10minCook:20min
Updated at: Thu, 21 Nov 2024 11:50:12 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
32
High
Nutrition per serving
Calories497.1 kcal (25%)
Total Fat20.6 g (29%)
Carbs58.3 g (22%)
Sugars8.2 g (9%)
Protein23.4 g (47%)
Sodium1674 mg (84%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 portionsrice
cooked
2 piecesbreaded chicken breast
1spring onion
for garnish
1onion
chopped into wedges
2garlic cloves
1butternut squash
small, peeled, de-seeded, and sliced into small cubes, the smaller the cubes, the quicker it takes to cook
2 tspcurry powder
1 tspturmeric
1red chilli
1 tspsoy sauce
1chicken stock cube
400mlwater
Instructions
Step 1
Preheat the oven to 200C/180C fan/390F.
Step 2
Place your peeled, de-seeded, and cubed butternut squash on a tray and drizzle with oil, salt, pepper, and 1 tsp of curry powder. Place your chopped onion and garlic in tin foil, wrap it up, and then add it onto your baking tray. Roast for 20 minutes or until the butternut squash is soft.
Step 3
Meanwhile, place your breaded chicken on a seperate tray and cook it to package instructions.
Step 4
Once your butternut squash is cooked, add it to a blender with the onion, garlic, and the rest of the sauce ingredients. Pour it into a saucepan and add in more water if the sauce is too thick. Season the sauce to taste. Place it on medium heat and stir frequently until bubbling.
Step 5
Once your elements are all cooked and ready to go, serve up your rice, curry sauce, and sliced breaded chicken in a bowl. Sprinkle with spring onion and enjoy!
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