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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 tbsp peanut oil
  • 4 garlic clove, chopped
  • 1 cm ginger, chopped
  • 2 onions, roughly chopped
  • 1 aubergine (approx. 400 g), cut into approx. 1.5 cm cubes
  • 500 g squash, cut into 1.5 cm cubes
  • 1 tsp salt
  • 2 dl vegetable bouillon
  • 2.5 dl coconut milk
  • 1 tomato, cut into pieces
  • 400 g waxy potatoes
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 1.5 tbsp Indian curry (e.g. Deli Fine Food)
  • 1 tbsp lime juice
  • salt and pepper to taste
  • some 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.