Squash massaman curry

Total: 45 Min. | Active: 45 Min.

vegan, lactose-free, gluten-free

Nutritional value / people: 483 kcal
, Fat: 32 g
, Carbohydrate: 39 g
, Protein: 6 g

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

2tbsp coconut oil

2 red onions, cut into rings

2 garlic cloves, finely chopped

1cm ginger, finely chopped

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

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

2 apples, thinly sliced

2 red peppers, cut into strips

200g pumpkin puree

5dl coconut milk

2 ½dl water

2tsp salt

To serve

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

some coriander leaves

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How it's done

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«Squash massaman curry»

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4 people

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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.