Pumpkin spinach curry with coconut milk - recipe | FoodPal

Name: Pumpkin spinach curry with coconut milk - recipe | FoodPal
Total time: 60 min
Ingredients: ¼ Teaspoon Butter; ½ Teaspoon Olive oil; 200 g Cauliflower (fresh); 125 g Butternut squash (fresh); ¼ (25 g) Onion (fresh); ⅞ (2,5 g) Garlic (fresh); 1 ¼ g Ginger (fresh); 1 Pinch(s) Salt, table salt, sea salt; 1 Pinch(s) Pepper (black); 1 Pinch(s) Turmeric powder, turmeric; 1 Pinch(s) Chili powder; 1 Pinch(s) Nutmeg; 50 g Feta, sheep cheese, shepherd cheese (approx. 30% fat); ¼ Teaspoon Pumpkin seeds (dried); 50 ml Coconut milk (canned, creamy); 10 g Pomegranate (fresh); ¼ (20 g) Lemon (fresh); 37 ½ ml Vegetable broth; ¼ Teaspoon Coconut oil, coconut oil; ¾ Teaspoon Almond kernels; 1 Pinch(s) Chili flakes; 31 ¼ g Spinach, leaf spinach (fresh); ½ Tablespoon Garam Masala

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Clean, peel and dice the pumpkin. Rinse the lemon hot, cut in half and squeeze out one half. Peel the garlic. Spread the squash cubes with a lemon half, the gar

Keywords

spinach
coconut milk
pumpkin
cauliflower
leek
apple
feta
turmeric
cream cheese
ginger
garlic
pomegranate
lemon
olive oil
almond
onion

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