Winter Squash and Vegetable Curry
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 365 kcal | (17 %) | ||
| Protein | 5.2 g | (5 %) | ||
| Fat | 30.4 g | (26 %) | ||
| Carbohydrates | 18 g | (12 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 750 grams Pumpkin
- 250 grams potatoes
- 2 carrots
- 2 sticks Leeks
- 2 onions
- 6 Tbsps vegetable oil
- 2 Tbsps Curry
- 2 tsps Pastry flour
- 500 milliliters Vegetable broth
- 400 milliliters Whipped cream
- salt
- freshly ground pepper
- lemon juice
- 2 tsps pink Berry
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.
