Butternut curry

Ingredients for 2 servings:

• 700 g pumpkin(s), butternut cut into cubes of approx. 2.5 cm
• 1 m.-sized onion(s), quartered
• 2 tbsp oil (peanut oil)
• 1 clove(s) garlic, peeled and crushed
• ¼ tsp clove powder
• ¼ tsp cinnamon powder
• ½ tsp cardamom powder
• ½ tsp black pepper from the mill
• ½ tsp ginger powder
• 1 ½ tsp garam masala
• 1 tsp chili powder
• 1 ½ tsp coriander powder
• ¼ tsp cayenne pepper
• ½ tsp cumin
• 1 cup chicken stock
• ½ cup yogurt
• ¼ cup ground almonds
• 2 tbsp butter, salted
• 2 tbsp crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

mild curry with roasted butternut squash

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Combine the pumpkin, onions, and garlic in a baking dish with the oil. Sprinkle in the cloves, cinnamon, cardamom, pepper, and ginger and mix well. Bake for about 30 minutes, until the pumpkin is tender. Heat the chicken stock in a large enough pot. Sprinkle in the garam masala, chili powder, coriander, cayenne pepper, and cumin, then stir in the yogurt. Add the almonds, butter, and crème fraîche. Once the butter has melted, add the butternut squash cubes and onions, and simmer uncovered for about 15 minutes. This is a very mild curry! Spicy food lovers can easily add more cayenne pepper or chili pepper.