Butternut squash curry

Ingredients for 4 servings:

• 1 pumpkin(s) (butternut)
• 4 carrots
• 1 tsp, heaped vegetable broth, instant
• 300 ml water
• 3 cloves
• 1 star anise
• 1 cardamom pod(s)
• 1 stalk(s) cinnamon
• 1 tbsp olive oil
• 1 onion(s)
• 2 cloves garlic
• 1 tbsp cane sugar
• 200 ml coconut milk
• 100 ml cream
• 50 g raisins
• salt and pepper
• herbal salt
• turmeric
• curry powder
• Chili pepper(s), crushed
• Chili threads, for garnishing

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Butternut squash and carrots

Wash and peel the carrots, and cut into 0.5 cm thick slices. Depending on the thickness of the carrots, these slices may need to be divided further. Add the carrots to approximately 300 ml of boiling water with vegetable stock and simmer for approximately 5 minutes. Meanwhile, wash and dry the pumpkin, divide it into 3 pieces, and peel it. Scoop out the core and cut the flesh into small cubes, approximately 1.5 cm. Add the pumpkin cubes to the carrots and simmer for another 10 minutes. Roast the cloves, star anise, cardamom, and cinnamon in a non-stick pan, being careful not to burn. After approximately 4 minutes, add the spices to a mortar and pestle and grind to a powder. Place the spice mixture in a tea bag or tea strainer. Add olive oil to a pan, sauté the onions and garlic until translucent, add the brown sugar, and then add to the vegetables. Pour in the coconut milk and cream, add the raisins, and season with salt, herb salt, and pepper to taste. Stir well. Then add the tea bag/tea infuser and let it steep for about 15 minutes. Season with curry, turmeric, and crushed chilies, and garnish with chili threads.