Squash massaman curry

Name: Squash massaman curry
Prep time: 20 min
Total time: 50 min
Yield: 4
Cuisine: indian
Ingredients: 200 g pumpkin puree; 2 apples; 1 spring onion incl. green part; 1 cm ginger; 2 garlic cloves; some coriander leaves; 1 ¼ kg squash; 2 red peppers; 2 red onions; 3 tbsp mild Indian curry paste; 2 tsp salt; 2 tbsp coconut oil; 5 dl coconut milk

Ingredients

4 people

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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

Curry

2 tbsp coconut oil

2 red onions, cut into rings

2 garlic cloves, finely chopped

1 cm ginger, finely chopped

3 tbsp mild Indian curry paste (e.g. massaman)

1 ¼ kg squash (e.g. small red kuri), diced

2 apples, thinly sliced

2 red peppers, cut into strips

200 g pumpkin puree

5 dl coconut milk

2 ½ dl water

2 tsp salt

To serve

1 spring onion incl. green part, cut into thin rings

some coriander leaves

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How it's done

Curry

Heat the oil in a pan. Sauté the onions, garlic and ginger. Add the curry paste, cook for approx. 3 mins. Add the squash, apples and pepper, cook for approx. 2 mins. Pour in the squash puree with the coconut milk and water, season with salt, bring to the boil, reduce the heat, cover and simmer for approx. 30 mins.

To serve

Plate up the curry, garnish with the spring onions and coriander.

Good to know

Serve with:	Basmati rice.

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4 people

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Squash massaman curry

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