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Butternut Squash Curry with Spinach

Butternut SQUASH Curry

I have previously tried butternut squash only in raviolis and they were definitely one of the best meals I’ve ever had. This fall I actually bought a butternut squash for the first time because my mom picked out this recipe she wanted to try.

So this past grey October weekend, we tried out a butternut squash curry with spinach. It was warming and nourishing- perfect for chilly fall days!

Butternut SQUASH CurryButternut SQUASH CurryButternut SQUASH Curry

Ingredients:

  • 1 small- medium butternut squash
  • 400 g fresh spinach
  • 200 ml coconut milk
  • 200 ml vegetable broth
  • 1 onion
  • 1 clove garlic
  • 1 cm piece of ginger
  • 1 chili pepper
  • 2 tsp curry powder
  • 2 tbsp olive oil
  • cumin, salt, pepper, lemon juice

Instructions:

  1. Peel butternut squash, remove seeds and cut into small cubes.
  2. Wash spinach and remove stems. Dice onion & garlic. Grate ginger. Chop chili pepper.
  3. Heat up olive oil in a skillet and add onion & garlic. Then add curry, ginger, chili pepper & some cumin and sautée. Add squash.
  4. Add broth and let simmer for about 10 minutes or until squash is tender.
  5. Add coconut milk and spinach and let simmer for another minute (or until everything is warm). Add lemon juice, salt & pepper to taste.
Butternut Squash Curry With Spinach
Warming and delicious curry with butternut squash and spinach for those grey fall days.
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Ingredients
  1. 1 small- medium butternut squash
  2. 400 g fresh spinach
  3. 200 ml coconut milk
  4. 200 ml vegetable broth
  5. 1 onion
  6. 1 clove garlic
  7. 1 cm piece of ginger
  8. 1 chili pepper
  9. 2 tsp curry powder
  10. 2 tbsp olive oil
  11. cumin, salt, pepper, lemon juice
Instructions
  1. Peel butternut squash, remove seeds and cut into small cubes.
  2. Wash spinach and remove stems. Dice onion & garlic. Grate ginger. Chop chili pepper.
  3. Heat up olive oil in a skillet and add onion & garlic. Then add curry, ginger, chili pepper & some cumin and sautée. Add squash.
  4. Add broth and let simmer for about 10 minutes or until squash is tender.
  5. Add coconut milk and spinach and let simmer for another minute (or until everything is warm). Add lemon juice, salt & pepper to taste.
Our Vegan Revolution http://www.ourveganrevolution.com/

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Zutaten:

  • 1 kleiner- mittlerer Butternuss Kürbis
  • 400 g frischer Baby Spinat
  • 200 ml Kokosmilch
  • 200 ml Gemüsebrühe
  • 1 Zwiebel
  • 1 Knoblauchzehe
  • 1 cm Stück frischer Ingwer
  • 1 Chilischote
  • 2 TL Curry Pulver
  • 2 EL Olivenöl
  • Kreuzkümmel, Salz, Pfeffer, Zitronensaft

Zubereitung:

  1. Kürbis schälen, Kerne entfernen und den Kürbis würfeln. Spinat waschen und dicke Stängel entfernen.
  2. Zwiebel und Knoblauch schälen und hacken. Ingwer schälen und reiben oder klein hacken. Chilischote entkernen und fein hacken.
  3. Das Öl in einer Pfanne erhitzen und Zwiebel & Knoblauch andünsten. Curry, Ingwer, Chili und etwas Kreuzkümmel dazu geben und anschwitzen. Dann die Kürbiswürfel dazu geben. Mit Gemüsebrühe ablöschen und etwa 10 Minuten auf niedriger bis mittlerer Stufe köcheln lassen, bis Kürbis fast gar ist.
  4. Kokosmilch und Spinat unterheben und alles kurz erwärmen. Mit Salz, Pfeffer und Zitronensaft abschmecken.

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