A healthy filling vegetarian curry

In a weeks time I’m on the flight to the other side of the world 🙂 off for an adventure.

I’m going to get introduced by friends to India. We will land in Mumbai, then travel on to Delhi and last but not least – Kerala. Will of course try my best to keep you updated via my Instagram account @tijanatur, and afterwards sum up here

Even before living in UK I have loved Indian food, but after being exposed to it so much more – the spices, the combinations, the flavours, etc… – Loving it!

In a weeks time I’m on the flight to the other side of the world 🙂 off for an adventure.

I’m going to get introduced by friends to India. We will land in Mumbai, then travel on to Delhi and last but not least – Kerala. Will of course try my best to keep you updated via my Instagram account @tijanatur, and afterwards sum up here

Even before living in UK I have loved Indian food, but after being exposed to it so much more – the spices, the combinations, the flavours, etc… – Loving it!

Here is one of my favorite vegetarian Curries – Dhal with pumpkin (4 portions)

– 500g butternut squash

– 2 onions, finely chopped

– 2 cloves of garlice, finely chopped

– 1 tsp turmeric

– 1 tsp cinnamon

– 1 tsp chili

– 1 tablespoon freshly ground ginger

– 2 dl red lentles

– a can of whole peeled tomatoes (a 500 g)

– a can of coconut milk (a 400 ml)

– 2 dl water

Cut the pumpkin in larger pieces after peeling it and removing the seeds.

Fry the onion in a tsp of oil (I used coconut) until it softens. Add the spices and after couple of minutes the pumpkin. Give this mix couple of minutes in the pan till you add the ground ginger, the tomatoes, coconut milk and the water.

Let it all simmer under a lid for 20min.

Serve with quinua, couscous or rice. Actually it taste really nice with just a pile of ice berg sallad too 🙂 You can sprinkle some spicy nuts or sesame seeds.

Experiment with the spices

Isn’t this a great curry to break off from all the traditional swedish flavours during December 🙂 

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