Creamy Butternut Squash Curry
Main course
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This creamy butternut squash curry is a vegetarian and vegan main course, perfect for autumn. It is quick and easy to prepare with the Thermomix®. The curry is gluten-free and lactose-free and is ideal for a healthy and balanced diet. The preparation time is approx. 45 minutes and yields 4 servings.
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
-
1 Prise Salt
-
1 Prise Pepper
-
200 g Spinach
Preparation (6 steps)
Chop onion and garlic
Add onion to the mixing bowl and chop for 3 sec./speed 5. Scrape down with the spatula. Add garlic and chop for 3 sec./speed 7. Scrape down with the spatula.
Sauté 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 squash and vegetables
Add butternut squash, carrots and bell pepper to the mixing bowl and chop for 5 sec./speed 4. Scrape down with the spatula.
Cook curry
Add coconut milk, vegetable broth, soy sauce, maple syrup, lime juice, mustard, salt and pepper and cook for 20 min./100°C/reverse rotation speed 1.
Add spinach
Add spinach and simmer for 2 min./100°C/reverse rotation speed 1.
Finished cooking? Great! 🎉
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Allergens
- Mustard
- Soy
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