Creamy Butternut Squash and Cauliflower Curry with Spinach

Ingredients

• 500 g butternut squash (1/2 butternut squash)
• 1 Bio Lemon
• 2 cloves garlic
• 2 tbsp olive oil
• Salt
• chili flakes
• pumpkin spice
• 150 ml Vegetable broth
• 3 tbsp almond kernels (45g; blanched and roasted)
• 2 tsp garam masala (Indian spice blend)
• turmeric
• chili powder
• 800 g cauliflower (1 small cauliflower)
• 1 onion
• 5 g ginger (1 piece)
• 1 tbsp Coconut oil
• 200 ml coconut milk
• 125 g spinach
• 1 tbsp butter (15 g)
• Pepper
• a pinch of nutmeg
• 200 g feta (45 g fat in milk)
• 0.5 pomegranate
• 1 tbsp pumpkin seeds (15 g)

Instructions

1. 1.

   Peel, deseed and dice the butternut squash. Rinse the lemon, rub it dry and halve it, squeeze the juice of 1 half. Peel the garlic. Place the butternut squash cubes on a baking sheet with 1 lemon half, 1 garlic clove, olive oil, salt, chili flakes and some pumpkin spice, mix well and bake in a preheated oven at 180 °C (160 °C fan, Gas: mark 2–3) for 30 minutes.

2. 2.

   Keep some of the butternut squash warm in the oven. Puree the remaining butternut squash with lemon juice, vegetable broth, almonds, 2 tsp garam masala, 1 tsp pumpkin spice, 1 tsp turmeric, chili and salt.

3. 3.

   Peel, wash, rub dry and finely grate the cauliflower. Peel and chop the onion and ginger together with the remaining garlic. Place everything in a pot with coconut oil, coconut milk and butternut squash puree and cook gently over medium heat for about 15 minutes, stirring frequently.

4. 4.

   Meanwhile, wash and spin dry the spinach. Heat the butter in a pan, sauté the spinach for a few minutes and season with salt, pepper and a pinch of freshly grated nutmeg. Roughly crumble the feta. Remove the seeds from the pomegranate. Roast the pumpkin seeds over medium heat for 3–4 minutes without fat.

5. 5.

   Fill bowls with curry and garnish with spinach, butternut squash cubes, feta, pomegranate seeds and pumpkin seeds.