Butternut mince curry with coconut milk

Ingredients for 8 servings:

• 500 g minced beef, alternatively soy minced meat
• 1,500 g butternut squash, cleaned
• 200 g carrot(s), cleaned
• 1 bell pepper(s), red
• 180 g onion(s), peeled
• 1 piece(s) ginger (10 g), cleaned
• 5 g garlic, cleaned
• 1 tbsp curry paste, red
• 1 packet of tomatoes, pureed (500 g)
• 1 can coconut milk (400 ml)
• 1 tbsp olive oil
• 1 tsp, heaped curry powder
• 2 tbsp lemon juice, freshly squeezed
• 2 tbsp maple syrup
• 1 tsp, heaped salt
• n. B. Salt and pepper to taste

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

also available vegetarian or vegan

Heat the olive oil in a large pot or frying pan. Brown the ground beef or soy over high heat (my induction hob has settings 1-9; I choose 9 here). In the meantime, finely chop the onions and very finely dice the garlic and ginger. When the ground beef is crumbly, reduce the heat slightly (I choose 5 here). Add the onions, garlic, and ginger and fry them as well, taking care not to overcook them. Meanwhile, dice the remaining vegetables. Cut the pumpkin into cubes approximately 3 cm x 3 cm, the carrots into cubes approximately 0.5 cm x 0.5 cm, and the bell pepper into cubes approximately 2 cm x 2 cm. Mix the curry paste and curry powder with the one heaped teaspoon of salt into the ground beef, brown (again on setting 9), and stir well. Then add the carrots and sauté them, followed by the pumpkin and finally the bell peppers. Deglaze with the coconut milk and the passata. Reduce the heat (I choose setting 4 here) and simmer for about 15-20 minutes. Then add the lemon juice and maple syrup, and season generously with salt and pepper. Serve with good basmati rice. Make sure you use good rice, though. This curry is easy to prepare and tastes delicious even when reheated. By using soy mince instead, the dish is vegetarian or vegan.