Squash massaman curry

Squash massaman curry

Total: 50 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 483 kcal
, Fat: 32 g
, Carbohydrate: 39 g
, Protein: 6 g
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.

Ingredients

4 person

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

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

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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.

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