Squash massaman curry

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

main dish indian winter

Total: 50 min. | Active: 20 min.

vegan, lactose-free, gluten-free

3343 Likes

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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

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

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.

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