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FA60’s Butternut Curry

AuthorAnnabelCategory, , , DifficultyAdvanced

A delicious curry for all seasons this Butternut Pumpkin Curry is sweet and flavoursome.

FA60's Butternut Curry

Yields2 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 1 medium butternut squash
 1 carrot
 1 small eggplant
 1 small sweet potato
 1 green pepper
 1 onion
 1 clove of garlic
 200 ml almond milk
 2 tbsp curry powder (mild)
 salt and pepper
 1 tsp sesame seeds

What are we cooking today?
1

A delicious vegetarian curry which is colourful and heart warming. You may vary this recipe to your taste for curry strength and sweetness.

Getting started
2

Cook the pumpkin in the microwave for 10 to 15 minutes, turning it halfway through cooking.

3

Cut lenghtways and scoop out the flesh. In a saucepan, cook the flesh for 5 minutes with the milk until a creamy texture is obtained.

4

After cutting all the vegetables into cubes, cook with 200 ml of water. At the boil add the squash puree then add the spices. Serve directly in the squash and garnish with seasame seeds.

For more smoothness and flavour, you can replace the curry powder with a roux .... guaranteed flavour!
5

Roux

50 gms ghee
3 tbsp paleo flour (cassava)
1 tsp ground cumin
2 tbsp curry powder
2 tbsp paleo tomato sauce
salt and pepper

In a saucepan, melt the ghee and add the flour and then the spices. Mix well until a fairly dry paste is obtained.

Annabelle's tips
6

For healthier cooking, bake the squash in the oven at 190 ° C between one and two hours depending on the squash chosen. For more sweetness you can add to the preparation two tbsp of honey and grated apples.

I have suggested butternut pumpkin as I find it the easiest to cook, its slightly floury and sweet taste goes very well with curry, however you may have a preference for another type of pumpkin.

Ingredients

 1 medium butternut squash
 1 carrot
 1 small eggplant
 1 small sweet potato
 1 green pepper
 1 onion
 1 clove of garlic
 200 ml almond milk
 2 tbsp curry powder (mild)
 salt and pepper
 1 tsp sesame seeds

Directions

What are we cooking today?
1

A delicious vegetarian curry which is colourful and heart warming. You may vary this recipe to your taste for curry strength and sweetness.

Getting started
2

Cook the pumpkin in the microwave for 10 to 15 minutes, turning it halfway through cooking.

3

Cut lenghtways and scoop out the flesh. In a saucepan, cook the flesh for 5 minutes with the milk until a creamy texture is obtained.

4

After cutting all the vegetables into cubes, cook with 200 ml of water. At the boil add the squash puree then add the spices. Serve directly in the squash and garnish with seasame seeds.

For more smoothness and flavour, you can replace the curry powder with a roux .... guaranteed flavour!
5

Roux

50 gms ghee
3 tbsp paleo flour (cassava)
1 tsp ground cumin
2 tbsp curry powder
2 tbsp paleo tomato sauce
salt and pepper

In a saucepan, melt the ghee and add the flour and then the spices. Mix well until a fairly dry paste is obtained.

Annabelle's tips
6

For healthier cooking, bake the squash in the oven at 190 ° C between one and two hours depending on the squash chosen. For more sweetness you can add to the preparation two tbsp of honey and grated apples.

I have suggested butternut pumpkin as I find it the easiest to cook, its slightly floury and sweet taste goes very well with curry, however you may have a preference for another type of pumpkin.

FA60’s Butternut Curry
AuthorAnnabelCategory, , , DifficultyAdvanced
Rating
FA60's Butternut Curry
Yields2 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

 1 medium butternut squash
 1 carrot
 1 small eggplant
 1 small sweet potato
 1 green pepper
 1 onion
 1 clove of garlic
 200 ml almond milk
 2 tbsp curry powder (mild)
 salt and pepper
 1 tsp sesame seeds

Directions

What are we cooking today?
1

A delicious vegetarian curry which is colourful and heart warming. You may vary this recipe to your taste for curry strength and sweetness.

Getting started
2

Cook the pumpkin in the microwave for 10 to 15 minutes, turning it halfway through cooking.

3

Cut lenghtways and scoop out the flesh. In a saucepan, cook the flesh for 5 minutes with the milk until a creamy texture is obtained.

4

After cutting all the vegetables into cubes, cook with 200 ml of water. At the boil add the squash puree then add the spices. Serve directly in the squash and garnish with seasame seeds.

For more smoothness and flavour, you can replace the curry powder with a roux .... guaranteed flavour!
5

Roux

50 gms ghee
3 tbsp paleo flour (cassava)
1 tsp ground cumin
2 tbsp curry powder
2 tbsp paleo tomato sauce
salt and pepper

In a saucepan, melt the ghee and add the flour and then the spices. Mix well until a fairly dry paste is obtained.

Annabelle's tips
6

For healthier cooking, bake the squash in the oven at 190 ° C between one and two hours depending on the squash chosen. For more sweetness you can add to the preparation two tbsp of honey and grated apples.

I have suggested butternut pumpkin as I find it the easiest to cook, its slightly floury and sweet taste goes very well with curry, however you may have a preference for another type of pumpkin.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 364
% Daily Value *
Total Fat 4.2g7%
Saturated Fat .2g1%
Cholesterol 0mg
Sodium 206mg9%
Potassium 895mg26%
Total Carbohydrate 82.3g28%
Dietary Fiber 20.2g81%
Sugars 27.3g
Protein 9g18%

Calcium 16%
Iron 5%
Vitamin D 500%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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