- 1 butternut, peeled, seeded & cubed
- 2 onions
- 2 cloves garlic, crushed
- 1/2 tablespoon ginger, finely chopped
- ca. 1 litres of vegetable (chicken) stock
- 1 tablespoon curry powder
- ca. 200ml orange juice
- salt & pepper to taste
- olive oil
- (cream or yoghurt)
Method
- heat the oil in a large pot
- add the onions (add the garlic and ginger a little later), fry untill soft
- add the curry
- add the butternut
- after some minutes add the orange juice, stock
- bring to the boil, turn down the heat and let it simmer untill the butternut is soft
- Puree or mash untill smooth
- serve with a swirl of cream or yoghurt on top
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