Winter Squash and Vegetable Curry

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Winter Squash and Vegetable Curry
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
365
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories365 kcal(17 %)
Protein5.2 g(5 %)
Fat30.4 g(26 %)
Carbohydrates18 g(12 %)
Author of this recipe:

Ingredients

for
6
Ingredients
750 grams
250 grams
2
2 sticks
2
6 tablespoons
2 tablespoons
2 teaspoons
500 milliliters
400 milliliters
2 teaspoons
pink berries

Preparation steps

1.

Cut the squash into thin wedges. Peel the potatoes and carrots, rinse and cut into pieces. Rinse the leeks, trim and cut into rings. Peel the onions and dice. Heat the oil in a large saucepan and sauté the squash, potatoes, carrots and onions. Sprinkle with curry and flour then pour in the broth. Cover and simmer for 30 minutes. Pour in the cream and add the leeks. Simmer for 10 minutes and season with salt, pepper and lemon juice. Serve sprinkled with pink peppercorns.