Indian squash curry

Total time: 1hr 10m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 400 Kcal, 10g Protein, 40g Carbohydrates, 21g Fat


  • Sauté the vegetables
  • 2 tbsp peanut oil
  • 4 garlic clove, chopped
  • 1 cm ginger, chopped
  • 2 onions, roughly chopped
  • 1 aubergines (approx. 400 g), cut into approx. 1.5 cm cubes
  • 500 g squash, cut into 1.5 cm cubes
  • 1 tsp salt
  • Curry
  • 2 dl vegetable bouillon
  • 2.5 dl coconut milk
  • 1 tomato, cut into pieces
  • 400 g waxy potatoes
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 1.5 tbsp Indian curry (e.g. Deli Fine Food)
  • 1 tbsp lime juice
  • salt and pepper to taste
  • some peppermint leaf

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  • Sauté the vegetables

    Heat the oil in a cooking pot. Sauté the onions, garlic and ginger. Add the squash, aubergine and salt, cook for about another 5 mins.
  • Curry

    Pour in the stock, coconut milk and lime juice, bring to the boil. Add the potatoes, chickpeas and tomato, reduce the heat. Cover and simmer over a medium heat for approx. 20 mins. Remove the lid, finish cooking for approx. 20 mins., stir in the curry powder, season. Scatter some mint leaves on top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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