 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
this is a simple curry dish that originally included a bunch of leeks instead of celery Ingredients:
700 g squash, diced |
4 tablespoons canola oil |
150 g potatoes, diced |
3 stalks celery, in slices |
1 tablespoon minced ginger |
1 tablespoon ground turmeric |
1 tablespoon ground cumin |
1 teaspoon ground cinnamon |
1 teaspoon ground coriander |
1/2 teaspoon ground cardamom |
2 tablespoons dried cilantro |
1/2 lemon, juice of |
250 ml water |
Directions:
1. Heat oil and fry ginger, cardamom (and optionally 1 cloves) and medium heat until the spices are fragrant.
2. Add squash, celery and potato.
3. Add ground spices (optional spices: nutmeg)and fry for 2 minutes.
4. add water
5. bring to a boil, then simmer at low heat for 15 minutes, stirring occasionally.
6. for a creamier curry you can add 50 g of soy cream.
|
|