Winter and Summer Squash Curry Tacos
If you want to add more Indian recipes to your repertoire, Winter and Summer Squash Curry Tacos might be a recipe you should try. This recipe makes 4 servings with 309 calories, 7g of protein, and 9g of fat each. For $1.38 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It works well as an affordable side dish. 340 people were glad they tried this recipe. Head to the store and pick up red bell pepper, turmeric, cilantro, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes about 45 minutes. It will be a hit at your The Fourth Of July event. It is brought to you by Joanne Eats Well with Others. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is tremendous. If you like this recipe, take a look at these similar recipes: Thai Red Curry Chicken with Winter Squash, Summer Squash Tacos with Avocado Chimichurri, and Tilapian and Summer Squash Tacos + Weekly Menu.
Servings: 4
Ingredients:
1 1/2 lb butternut squash, cut into 1/2-inch cubes
1/4 tsp cayenne
1 tbsp cilantro, minced
1/2 tsp cinnamon
8 corn tortillas
1 1/2 tsp cumin
1 tsp curry powder
1 tbsp ginger, grated
2 tbsp lemon juice
2 tbsp olive oil
2 medium onions, diced
1 red bell pepper, cut into 1/2-inch cubes
1 tsp salt
1/2 tsp turmeric
2 zucchini, quartered and sliced
Equipment:
whisk
bowl
oven
baking sheet
pot
microwave
stove
Cooking instruction summary:
Preheat oven to 400.In a small bowl, whisk together the cumin, turmeric, cayenne, cloves, cinnamon and curry powder. Set aside.Spread the butternut squash cubes out on a parchment-lined baking sheet. Roast for 30-40 minutes, until fork-tender.in the meantime, heat the olive oil in a large pot. Add in the onions and salt. Cook, covered, for 5 minutes, stirring as necessary. Add in the zucchini and bell pepper. Saute for 5-6 minutes or until tender. Stir in the butternut squash cubes and spice mix. Cook for 2 minutes, stirring.Stir in the ginger, lemon juice, and cilantro. Cook for 2-3 minutes, allowing for flavors to meld.Season to taste with salt and black pepper.Heat the tortillas, either on the stovetop or the microwave. Fill with vegetable filling.
Step by step:
1. Preheat oven to 400.In a small bowl, whisk together the cumin, turmeric, cayenne, cloves, cinnamon and curry powder. Set aside.
2. Spread the butternut squash cubes out on a parchment-lined baking sheet. Roast for 30-40 minutes, until fork-tender.in the meantime, heat the olive oil in a large pot.
3. Add in the onions and salt. Cook, covered, for 5 minutes, stirring as necessary.
4. Add in the zucchini and bell pepper.
5. Saute for 5-6 minutes or until tender. Stir in the butternut squash cubes and spice mix. Cook for 2 minutes, stirring.Stir in the ginger, lemon juice, and cilantro. Cook for 2-3 minutes, allowing for flavors to meld.Season to taste with salt and black pepper.
6. Heat the tortillas, either on the stovetop or the microwave. Fill with vegetable filling.
Nutrition Information:
covered percent of daily need
