Pumpkin and spinach curry

Ingredients for 2 servings:

• 1 small butternut squash
• 400 g spinach, fresh
• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, 1 cm or more, to taste
• 1 chili pepper(s), fresh, or chili flakes, amount according to spiciness and taste
• 2 tsp curry powder, amount according to spiciness and taste
• some cumin powder
• 2 tbsp oil, neutral
• 200 ml coconut milk
• 200 ml vegetable stock
• salt and pepper
• some lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan

Peel the pumpkin, remove the seeds, and dice the flesh. Wash the spinach and remove the thick stems. Peel and finely dice the onion and garlic. Peel and grate the ginger. Deseed and finely dice the chili pepper. Heat the oil, sauté the onion and garlic, add the curry, ginger, chili, and cumin, and sauté gently, then add the pumpkin cubes. Deglaze with the vegetable stock and simmer for about ten minutes, until the pumpkin is almost tender. Stir in the coconut milk and spinach and heat through. The spinach should just wilt. Season to taste with salt, pepper, and lemon juice.