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- Home
- Inspiration & Gifts
- Recipes
- Soups and stew
- Indian squash curry
Indian squash curry
Nutrition facts per serving:
- Energy in kcal about 400
- Fat about 21g
- Carbohydrates about 40g
- Protein about 10g
This is needed
This is needed
for 4 people
Sauté the vegetables
- 2 peanut oil
- 500 squash
- 2 onions
- 4 garlic clove
- 1 ginger
- 1 aubergine
- 1 salt
Curry
View these products
- 2 vegetable bouillon
- 2.5 coconut milk
- 1.5 Indian curry
- 1 tomato
- 1 lime juice
- 1 chickpeas
- 400 waxy potatoes
- salt and pepper to taste
- peppermint leaf
And that's how it's done
And that's how it's done
Sauté the vegetables
Heat the oil in a cooking pot. Sauté the onions, garlic and ginger. Add the squash, aubergine and salt, cook for about another 5 mins.
Curry
Pour in the stock, coconut milk and lime juice, bring to the boil. Add the potatoes, chickpeas and tomato, reduce the heat. Cover and simmer over a medium heat for approx. 20 mins. Remove the lid, finish cooking for approx. 20 mins., stir in the curry powder, season. Scatter some mint leaves on top.
