Peel the potatoes and dice them.
Peel the onions and slice them thin.
Peel and dice the butternut squash.
Peel the garlic and grate it.
Do the same with the ginger; grate it and put aside.
Like so; ginger to the left and garlic to the right.
Add some butter to a pan.
When the butter has melted, add the sliced onions. When soft add garam masala, turmeric and cayenne pepper.
Stir carefully, at this stage it can easily stick to the surface.
Also add the sugar.
Crumble a veggie stock cube...
..and add it to the pot. Then pour in the water.
When boiling, add the diced potatoes and allow to simmer for 7 minutes.
After those 7 minutes add the diced butternut squash and simmer for another 7 minutes at least. The butternut squash I bought was very hard so I had to prolong the cooking time with another 10 min.
Stir. While it's simmering prepare the yogurt.
Smoothen the yogurt by stirring it to remove any lumps.
Add the cream and stir again. Set aside.
When the butternut squash is soft enough pull away the pan from the heat. Add the spinach. I didn't have enough fresh spinach so I also used some frozen.
Then blend in the fresh spinach...
..as well as the yogurt mix. Stir again.
Add salt and pepper to taste.
Serve with rice and a spicy mango chutney.
- 2.0 Onions
- 3.0 Garlic cloves
- 1.0Tbsp Grated ginger
- 300.0g Potatoes
- 350.0g Butternut squash or sweet potato
- 1.0Tbsp Butter
- 1.0Tbsp Garam masala
- 1.0tsp Turmeric
- 1.0pch Cayenne pepper
- 1.0tsp Sugar
- 1.0 Veggie stock cube
- 600.0ml Water
- 200.0ml Yogurt
- 100.0ml Cream (15% fat)
- 140.0g Fresh baby spinach
- 1.0tsp Salt
- 0.0tsp Black pepper