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Indian squash curry
30 m active | 1 h 10 m total
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
  • 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
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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.
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.