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🍽️ Creamy Beetroot Pumpkin Curry

221 kcal · 30 min · 4 servings

Ingredients

• 800 g beetroot
• salt
• 600 g butternut squash (1 butternut squash)
• 1 onion
• 2 garlic cloves
• 10 g ginger (1 piece)
• 1 red chili pepper
• 15 g coconut oil (1,5 tbsp)
• 15 g tomato paste (1 tbsp)
• 15 g red curry paste (1 tbsp)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp garam masala (Indian spice mix)
• 1 tsp turmeric powder
• chili powder
• 50 g baby spinach
• 15 g cashew nuts (2 tbsp)
• 150 g yogurt (3,5 % fat)

Instructions

1. 1. Wash the beetroots thoroughly.
2. 2. Place the beetroots in a pot and cover them just with cold, lightly salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat and let the beetroots cook until tender for about 45 to 50 minutes.
5. 5. Drain the cooked beetroots and reserve the cooking water.
6. 6. Peel the pumpkin and remove the seeds and pulp.
7. 7. Cut the pumpkin flesh into cubes of about 1 cm.
8. 8. Peel the onion, garlic, and ginger.
9. 9. Halve the onion and slice it into thin strips.
10. 10. Finely chop the garlic and ginger.
11. 11. Halve the chili pepper lengthwise and remove the seeds.
12. 12. Wash the chili pepper and chop it finely.
13. 13. Heat 1 tablespoon of coconut oil in a wok or a large frying pan.
14. 14. Sauté the onion strips, chopped garlic, chili, and ginger for 2 minutes over medium heat, stirring occasionally.
15. 15. Add the pumpkin cubes and sauté them for another 3 minutes.
16. 16. Stir in the tomato paste and curry paste.
17. 17. Continue to simmer the mixture for 2 minutes.
18. 18. Take 500 ml of the beetroot cooking water.
19. 19. Pour the reserved water into the pan with the pumpkin.
20. 20. Season the curry with cumin, coriander, garam masala, turmeric, and chili powder.
21. 21. Bring the mixture to a boil.
22. 22. Let the curry simmer on low heat for 15 minutes until tender.
23. 23. Peel the cooked beetroots.
24. 24. Cut 150 g of the beetroots into small pieces.
25. 25. Puree these 150 g of beetroots into a smooth paste.
26. 26. Cut the remaining beetroots into wedges or chunks.
27. 27. Add the beetroot puree and the remaining beetroot pieces to the pumpkin mixture.
28. 28. Bring everything back to a boil.
29. 29. Let the mixture simmer for 3 minutes.
30. 30. Wash the spinach thoroughly.
31. 31. Shake the spinach dry.
32. 32. Add the spinach to the curry.
33. 33. Let the spinach wilt in the curry.
34. 34. Toast the cashew nuts in a hot pan without fat for 3 minutes over medium heat.
35. 35. Coarsely chop the roasted cashew nuts.
36. 36. Plate the curry.
37. 37. Add a dollop of yogurt to each serving.
38. 38. Sprinkle the chopped cashew nuts over the top.

Nutrition per serving

• kcal: 221
• Protein: 8 g · Fett/Fat: 8 g · Carbs: 29 g