Restaurants›Ella's Table›Butternut Squash Curry Recipe

Butternut Squash Curry Recipe

Inspired by Ella's Table
Time45m
Serves4

pumpkin curry, coconut cream, butternut squash, roasted pumpkin seeds, feta, pomegranate hibiscus foam

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Butternut Squash

Peel, seed, and cube the butternut squash into bite-sized pieces.

2

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

3

Add Spices and Squash

Stir in curry powder and cubed butternut squash, cooking for about 2 minutes until fragrant.

4

Simmer the Curry

Pour in vegetable broth and coconut cream. Bring to a simmer and cook for 20-25 minutes, or until the squash is tender.

5

Prepare the Pomegranate Hibiscus Foam

In a blender, combine brewed hibiscus tea and pomegranate juice, blend until frothy.

6

Finish the Curry

Season the curry with salt and pepper to taste. Stir in feta cheese just before serving.

7

Serve

Ladle the curry into bowls, top with roasted pumpkin seeds, and drizzle with pomegranate hibiscus foam.