Creamy Butternut Squash Curry
Main Course
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Ingredients (16 ingredients)
-
1 Stück Onion
-
2 Zehen Garlic
-
2 EL Oil
-
2 EL Curry paste
-
1 kg Butternut squash
-
2 Stück Carrots
-
1 Stück Bell pepper
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400 ml Coconut milk
-
200 ml Vegetable broth
-
2 EL Soy sauce
-
1 EL Maple syrup
-
1 EL Lime juice
-
1 TL Mustard
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1 Prise Salt
-
1 Prise Pepper
-
200 g Spinach
Preparation (6 steps)
Chop the onion and garlic
Place the onion in the mixing bowl and chop for 3 sec/speed 5. Use the spatula to scrape down the sides. Add the garlic and chop for 3 sec/speed 7. Use the spatula to scrape down the sides.
Sauté the onion and garlic
Add oil and sauté for 3 min/120°C/speed 1.
Add curry paste
Add curry paste and sauté for 1 min/120°C/speed 1.
Chop the squash and vegetables
Place the butternut squash, carrots and bell pepper in the mixing bowl and chop for 5 sec/speed 4. Use the spatula to scrape down the sides.
Cook the curry
Add coconut milk, vegetable broth, soy sauce, maple syrup, lime juice, mustard, salt and pepper and cook for 20 min/100°C/Reverse speed 1.
Add spinach
Add spinach and simmer for 2 min/100°C/Reverse speed 1.
Finished cooking? Great! 🎉
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Allergens
- Mustard
- Soy
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