Indian squash curry

Indian squash curry

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

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Sauté the vegetables

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

Curry

2 dl vegetable bouillon
2 ½ dl coconut milk
1 tbsp lime juice
400 g waxy potatoes
1 tin chickpeas (approx. 400 g), rinsed, drained
1 tomato, cut into pieces
1 ½ tbsp 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.

Curry

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.

How-tos

Peeling ginger

Peeling ginger

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