Beetroot Curry

Ingredients

• 800 g beetroot
• Salt
• 600 g Butternut squash (1 butternut squash)
• 1 onion
• 2 Garlic cloves
• 10 g ginger (1 piece)
• 1 red chili pepper
• 15 g coconut oil (1.5 tbsp)
• 15 g tomato paste (1 tbsp)
• 15 g red curry paste (1 tbsp)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp garam masala (Indian spice blend)
• 1 tsp turmeric powder
• chili powder
• 50 g Baby Spinach
• 15 g cashew nuts (2 tbsp)
• 150 g Yogurt (3.5% fat)

Instructions

1. 1.

   Wash the beetroot and place it in a pot with lightly salted cold water just covering it. Bring to a boil and then simmer on low heat for about 45–50 minutes until tender. Drain.

2. 2.

   Meanwhile, peel, deseed, and cut the squash into ~1 cm cubes. Peel the onion, garlic, and ginger. Halve the onion and slice into strips; chop the garlic and ginger. Split the chili pepper lengthwise, remove seeds, wash, and chop.

3. 3.

   Heat 1 tbsp coconut oil in a wok or large pan. Add onion, garlic, chili, and ginger and sauté for 2 minutes over medium heat. Add squash and sauté for 3 minutes. Stir in tomato paste and curry paste and cook for 2 more minutes. Take 500 ml of the beet broth. Pour the broth into the pan with the squash, season with cumin, coriander, garam masala, turmeric, and chili powder, and bring to a boil. Simmer on low heat for 15 minutes until tender.

4. 4.

   While cooking, peel the beetroot, cut 150 g into small pieces, and puree. Cut the remaining beetroot into strips or chunks and add both to the squash mixture. Bring everything to a boil and simmer for 3 minutes. Wash the spinach, pat dry, add it, and let it wilt.

5. 5.

   Meanwhile, toast cashew nuts in a hot pan without oil over medium heat for 3 minutes, then roughly chop them. Serve the beetroot curry on plates, garnish with a dollop of yogurt, and sprinkle with toasted cashews.