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    You are in: Home / Recipes / Kabocha Curry Recipe
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    Kabocha Curry

    Average Rating:

    1 Total Reviews

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    • on April 20, 2013

      I grow both butternut and kabocha squashes in my garden and knew this recipe was for me. I had some squash from Pureed Squash Butternut, Acorn Any Hard Winter Squash! in the freezer to use up. I followed the recipe's instructions pretty closely, other than peeling the tomatoes first and adding extra curry powder to taste. The only thing I would do differently is add an extra chicken breast next time to balance the squash. This was delicious served over rice with extra cilantro. Thanks, Ziggy_Star! Made for Spring PAC 2013.

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    Nutritional Facts for Kabocha Curry

    Serving Size: 1 (480 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 572.5
     
    Calories from Fat 244
    42%
    Total Fat 27.1 g
    41%
    Saturated Fat 13.6 g
    68%
    Cholesterol 18.8 mg
    6%
    Sodium 103.7 mg
    4%
    Total Carbohydrate 78.0 g
    26%
    Dietary Fiber 7.7 g
    30%
    Sugars 47.3 g
    189%
    Protein 11.2 g
    22%

    The following items or measurements are not included:

    vegetable stock

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