Asparagus and tomato salad with burrata
Peel the asparagus and cut off the bottom ends. Wash the green asparagus and cut off the woody ends, then cut the asparagus into pieces. Peel the carrots and...
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Pumpkin spinach curry with coconut milk
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Preparation time:
60 min
Difficulty level:
Medium
Portion:
1
Nutritional values:
603
Calories
23 g
Carbohydrates
21 g
Protein
45 g
Fat
Ingredients:
 | Butter | ¼ Teaspoon |
 | Olive oil | ½ Teaspoon |
 | Cauliflower (fresh) | 200 g |
 | Butternut squash (fresh) | 125 g |
 | Onion (fresh) | ¼ (25 g) |
 | Garlic (fresh) | ⅞ (2,5 g) |
 | Ginger (fresh) | 1 ¼ g |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Turmeric powder, turmeric | 1 Pinch(s) |
 | Chili powder | 1 Pinch(s) |
 | Nutmeg | 1 Pinch(s) |
 | Feta, sheep cheese, shepherd cheese (approx. 30% fat) | 50 g |
 | Pumpkin seeds (dried) | ¼ Teaspoon |
 | Coconut milk (canned, creamy) | 50 ml |
 | Pomegranate (fresh) | 10 g |
 | Lemon (fresh) | ¼ (20 g) |
 | Vegetable broth | 37 ½ ml |
 | Coconut oil, coconut oil | ¼ Teaspoon |
 | Almond kernels | ¾ Teaspoon |
 | Chili flakes | 1 Pinch(s) |
 | Spinach, leaf spinach (fresh) | 31 ¼ g |
 | Garam Masala | ½ Tablespoon |
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Preparation:
Step 1:
Clean, peel and dice the pumpkin. Rinse the lemon hot, cut in half and squeeze out one half. Peel the garlic. Spread the squash cubes with a lemon half, the garlic, olive oil, chili flakes and salt on a baking sheet. Mix well and bake in preheated oven at 180 degrees (convection oven 160 degrees) for 30 minutes.
Step 2:
Keep a few cubes of pumpkin warm in the oven. Puree the remaining pumpkin with vegetable broth, almonds, turmeric, chili, salt and lemon juice.
Step 3:
Wash the cauliflower, rub it dry and grate it with the help of a grater. Peel the onion and ginger and chop with the remaining garlic. Put everything together with coconut oil, milk and pumpkin puree in a pot and cook over medium heat for about 15 minutes until creamy, stirring regularly.
Step 4:
In the meantime, clean, wash and drain the spinach. Heat some butter in a pan, steam the spinach in it for a few minutes and season with salt, pepper and a pinch of nutmeg. Coarsely crumble the feta. Remove the seeds from the pomegranate. Roast the pumpkin seeds in a pan without fat for 3-4 minutes.
Step 5:
Arrange the curry with spinach, pumpkin cubes, feta, pomegranate and pumpkin seeds.
Macronutrient distribution:
The recipe Pumpkin spinach curry with coconut milk is composed of the following macronutrients.
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Kitchen utensils needed:
Baking tray
Blender
Coated pan
Grater
Oven
Peeler
Pot
Stove
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