Name: Vegetable Curry with Gruyère
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 1 piece Onions; 2 cloves Garlic; 1 cm Ginger; 2 tbsp Red curry paste; 400 ml Coconut milk; 300 g Butternut squash; 1 piece Red bell pepper; 80 g Grated Gruyère; 2 tbsp Oil; 1 pinch Salt; 250 g Cooked white rice

Temps

35 min

Difficulté

moyen

Ingrédients

11

Budget

~6-7 €

Valeurs nutritionnelles

48

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

16 gLipides

42 gGlucides

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Etapes

1
Finely chop the onion, garlic, and ginger. Cut the squash into cubes and the bell pepper into strips.
8 min
2
Heat the oil in a wok or Dutch oven and sauté the onion, garlic, and ginger for 2 minutes.
2 min
3
Add the curry paste and stir for 1 minute, then add the squash. Cook for 5 minutes.
5 min
4
Pour in the coconut milk and bell pepper. Simmer for 12 minutes until the squash is tender.
12 min
5
Stir in the grated Gruyère off the heat until melted. Serve over hot white rice.
1 min