Makes 4 servings
(tsp = teaspoon; tbsp = tablespoon)
- 500 g onion squash
- 300 g Brussels sprouts
- 200 g chestnuts, peeled and cooked
- 5 prunes
- 2 cm fresh root ginger
- 2 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 1 bay leaf
- 1 cm cinnamon stick
- 2 spikes of star anise
- 2 tsp turmeric
- 2 tsp ground coriander
- ½ tsp black pepper
- 1 pinch asafoetida
- 1 tsp brown sugar
- 400 ml vegetable broth
- 100 ml cream
- lemon juice and lemon zest
- 2 tbsp ghee
- fresh parsley or coriander
Squash Curry for the Merry Season
Are you still looking for a special recipe for the festive season, one that is easy to prepare but still has that certain something? Then look no further than our ayurvedic pumpkin curry!
Our Ayurveda chef Heide Maria Vendler has conjured up this mouth-watering festive curry with minimal effort from pumpkin, Brussels sprouts and sweet chestnut.
Delicious served with basmati rice.
Clean squash and cut into 2x2 cm cubes. You don’t need to peel it. Clean Brussels sprouts and cut the larger ones in half. Chop prunes and finely chop root ginger.
Heat ghee in a saucepan. Add mustard seeds, ginger, coarsely crushed fenugreek seeds and sugar. Roast carefully until mustard seeds pop.
Remove saucepan from the stove. Add remaining spices and Brussels sprouts and continue roasting. Add 100 ml of the vegetable broth and let simmer until liquid has evaporated.
Now it’s time to add the squash, prunes and remaining vegetable broth. Let simmer for 10 minutes. Then add the chestnuts and cream and let simmer a few more minutes.
Puree pieces of squash and chestnuts along with some of the liquid, and add to the curry for creamy texture. Season to taste with lemon juice, lemon zest and salt. Sprinkle fresh parsley on top.