Vollgepackt mit so viel Geschmack ist dieses vegane Curry ein super beruhigendes Gericht und enthält eines unserer beliebtesten Herbstgemüse: Butternut-Kürbis!
Butternut Squash Curry
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Packed with so much flavor, this vegan curry is a super comforting dish and features one of our favourite fall vegetables: Butternut squash!Author:
Happie Chef Eva
½ butternut squash (about 400g)
- 1 onion
- 1 garlic clove
1 jar rice + 250ml water
1 teaspoon of Happie chili cayenne
1 tablespoon of Happie ginger
2 tablespoon of Happie curry powder
Oil, salt and black pepper
Vegetables & fruits
Peel and cut the butternut squash into cubes and spread the cubes over the lined baking tray, drizzle over oil, season with salt and pepper, put the tray in the oven and roast for 25 minutes at 180° C until tender. For the last 5–8 minutes add the almonds on the baking tray until golden, then roughly chop.
In a pot bring to a boil 250 ml of water with a pinch of salt and add the rice. Once the water boils, turn off the stove and keep the lid closed for 20 minutes.
Peel and finely dice the onion and garlic. Chop the leek into bite-sized pieces.
Heat 1 tbsp vegetable oil in the large saucepan or wok over a medium heat. Add the onion and a pinch of salt and cook, stirring, for 4–5 minutes. Add the garlic, 1 tablespoon of Happie ginger and 1 teaspoon of Happie chili powder from your jar and stir for 1 minute. Add 2 tablespoons of curry powder and stir for 30 seconds.
Add the leek and stir for 1 minute. Pour 200 ml water and add the desiccated coconut into the pan. Stir to combine, turn up the heat and simmer for 4–5 minutes.
Add the spinach and stir to wilt. Add the roasted butternut squash cubes and fold them into the curry. Squeeze the juice from the lemon into the pan and mix with the sauce.
Season to taste with salt and pepper, sprinkle with the almonds and serve with the rice. Enjoy your waste free Happie meal!
Do not forget to rate the recipe to let us know your preferred ones! Need some inspiration for the left-over pumpkin? See below!
Cut it in pieces and cook until soft. Mash and mix with salt and pepper. Use it as spread on wraps, slice of bread or mix with al dente cooked pasta.
- Like other orange-colored fruits and vegetables, butternut squash is full of beta-carotene and alpha-carotene. Your body converts them to vitamin A, which is important for your immune system.
- Squash is among the oldest known crops, dating back 10,000 years to Mexico and Central America.
- Curry powders usually consist of turmeric, cumin, ginger, and black pepper. Some blends also incorporate garlic and cinnamon. What all curry powders share is a sweet warmth and pleasant pungency that adds a toasty depth to everything it touches.