Summary

Ingredients

• 1 small butternut squash (butternut)
• 400 g spinach, fresh
• 1 onion (s)
• 1 clove garlic
• 1 piece (s) ginger, cm or more, to taste
• 1 chilli, fresh or flakes, amount according to heat and taste
• 2 teaspoons curry powder, amount according to heat and taste
• some cumin powder
• 2 tablespoon oil, neutral
• 200 ml coconut milk
• 200 ml vegetable stock
• salt and pepper
• some lemon juice

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Instructions

1. Peel the pumpkin, remove the seeds and dice the pulp. Wash the spinach and remove the thick stalks. Peel onion and garlic and chop finely. Peel and grate the ginger. Core and finely dice the chilli pepper.
2. Heat the oil, sauté the onion and garlic in it, add the curry, ginger, chilli and cumin and sweat, then add the pumpkin cubes. Deglaze with the vegetable stock and simmer for about ten minutes, until the pumpkin is almost done.
3. Fold in coconut milk and spinach and heat. The spinach should just collapse. Season with salt, pepper and lemon juice.