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Curry – in all of its many guises – is one of my favourite dishes. This massaman curry is also great as a quick weekday meal as it only requires a handful of ingredients. Nevertheless, the result is simply delicious and makes for the perfect dinner at the end of a cold autumn day.
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
How it's done
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.
Plate up the curry, garnish with the spring onions and coriander.
|Serve with:||Basmati rice.|
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