Indian squash curry

Indian squash curry

Total: 1 hr 10 Min. | Active: 30 Min.
Nutritional value / people: 400 kcal
, Fat: 21 g
, Carbohydrate: 40 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sauté the vegetables

2tbsp peanut oil
2 onions, roughly chopped
4 garlic cloves, chopped
1cm ginger, chopped
500g squash, cut into 1.5 cm cubes
1 aubergine (approx. 400 g), cut into approx. 1.5 cm cubes
1tsp salt


2dl vegetable bouillon
2 ½dl coconut milk
1tbsp lime juice
400g waxy potatoes
1tin chickpeas (approx. 400 g), rinsed, drained
1 tomato, cut into pieces
1 ½tbsp Indian curry (e.g. Deli Fine Food)
salt and pepper to taste
some peppermint leaf
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How it's done

Sauté the vegetables

Heat the oil in a cooking pot. Sauté the onions, garlic and ginger. Add the squash, aubergine and salt, cook for about another 5 mins.


Pour in the stock, coconut milk and lime juice, bring to the boil. Add the potatoes, chickpeas and tomato, reduce the heat. Cover and simmer over a medium heat for approx. 20 mins. Remove the lid, finish cooking for approx. 20 mins., stir in the curry powder, season. Scatter some mint leaves on top.


Peeling ginger

Peeling ginger

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