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Dinner, Glutenfree, Good food on a budget, Lactose-free, Paleo, Recipes, Side dishes, Vegan, Vegetarian, Veggies, Without refined sugar
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Curry with pumpkin and tart hibiscus powder


I know. I’m slightly too early for the pumpkin season really to start but luckily you can get butternut squash al year around nowadays.
This curry with pumpkin and tart hibiscus powder is such an easy recipe! Perfect for when you need something comforting, delicious and quick.  Try it today!

The inspiration for the recipe comes from a Dutch tv-chef Danny Jansen. I like his style of cooking with lots of taste but often very simple. This recipe is not different. Ready in maximum 30 minutes and with so much taste! I have changed a few ingredients, added some others and made a vegan version of it.
The hibiscus powder is not a must but add a nice sourness (and a fantastic color) to the sweet pumpkin and the few raisins. Lots of cilantro on top completes the dish but if you don’t like it, change it to leafy parsley instead. (If you like to read the original recipe head over here.)
Let’s get to work!

Curry_with_pumpkin_and_hibiscus_powder_closeupCurry with pumpkin and tart hibiscus powder

2 persons

500 gram butternut squash
1 yellow onions
2 cloves of garlic
1 tablespoon turmeric
1 tbsp grounded cumin
300 ml coconut milk + water if needed
A handful of black or yellow raisins
Deodorized coconut oil

A handful of flaked almonds, roasted
1 teaspoon grounded hibiscus
Fresh cilantro

How do I do it?
1. Roast the flaked almonds in a dry pan until golden. See that it won’t get burned! Pour over in a separate bowl and set aside for now.
2. Prepare a pan with water and let it come to a boil.
3. Peal and core the butternut squash,(the seeds can be saved for later if preferred). Cut in smaller dices (about 2×2 cm) and add to the now boiling water.
4. Let it boil until al dente (about 15 minutes) and then drain in a colander.
5. Meanwhile, prepare the onion and spices. Peal the onion and garlic and cut in to smaller pieces. Add to a pan with warm coconut oil and add the spices to it. Let it bake for a few minutes to develop the full flavor.
6. Add thick coconut milk to the pan and stir so that it becomes completely mixed. Add the drained butternut squash and let it cook for another 15 minutes on low heat. If needed, add water to keep it smooth. Stir occasionally to avoid burning.
7. Add the raisins when there’s a few minutes left. Adjust the dish with salt and pepper.
8. Serve the curry with light boiled haricot vert  and cauliflower rice (or maybe just white rice if you prefer).
9. When serving, sprinkle the grounded hibiscus powder, the roasted almond flakes and lots of fresh cilantro on top. You might also want to add some raisins on top.

This recipe is without gluten, lactose and refined sugar.



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