Nutrition information given is for 1 serving of curry, containing 269kcal. Serve this with chickpeas, tofu or beans for a higher protein version!
Ingredients
- 1 medium/130g onion (diced)
- 400g white potato (cubed)
- 400g pumpkin or butternut squash (cubed)
- 2 cloves garlic
- 1 tbsp tomato puree
- 1 tbsp red curry paste
- 80g gingerbread cookies
- 200ml coconut milk
- ¼ tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp nutmeg
- ¼ tsp chili powder
- ½ tsp ginger
- 1tsp salt
- 1L water
Directions
- 1. Ground up half the gingerbread cookies with the red curry paste
- 2. Heat a large frying pan to medium heat. Add the gingerbread & curry paste mix and tomato pure to the pan and just cook for a couple of minutes.
- 3. Add the onion, the garlic and spices. Move them around in the pan and cook until the onions start to soften. If your pan is not non stick, you might need to add water.
- 4. Add the potatoes, butternut squash and coconut milk to the pan. Make sure the vegetables are evenly coated with the sauce, then add the water.
- 5. Cover the pan with foil, and leave on a low heat for one hour.
- 6. Crumble the remaining gingerbread cookies on top of the curry. Serve with rice, chickpeas, bread or whatever you want!
257.8 kcal
5.8 g protein
41.1 g carbs
7.8 g fat
1.Ground up half the gingerbread cookies with the red curry paste
2.Heat a large frying pan to medium heat. Add the gingerbread & curry paste mix and tomato pure to the pan and just cook for a couple of minutes.
3.Add the onion, the garlic and spices. Move them around in the pan and cook until the onions start to soften. If your pan is not non stick, you might need to add water.
4.Add the potatoes, butternut squash and coconut milk to the pan. Make sure the vegetables are evenly coated with the sauce, then add the water.
5.Cover the pan with foil, and leave on a low heat for one hour.
- Crumble the remaining gingerbread cookies on top of the curry. Serve with rice, chickpeas, bread or whatever you want!