Ambercup Squash Curry with Carrots and Quinoa
Ambercup squash goes amazingly well with quinoa, as shown in this curry recipe that is creamy, spicy and full of flavors and textures.
For the Quinoa
- 350 g quinoa I had tri-color quinoa, but any type is good
- 750 ml vegetable broth
For the Curry
- 1 mid-size ambercup squash
- 500 g carrots
- 1 red onion
- 4 tablespoons rapeseed oil or coconut oil
- 2 garlic cloves
- 25 g ginger one finger-sized knob
- 5 teaspoons hot curry powder
- 1 teaspoons ground fenugreek
- 400 ml coconut milk 1 can
- 1 red chili chopped finely
- 3 teaspoons of salt
- Juice of 1 lemon
- 1 bunch of cilantro
Rinse the quinoa under hot water in very fine sieve. Cook the quinoa with the vegetable broth for 15-20 minutes, until the quinoa has absorbed all the broth.
For the curry, wash the ambercup squash, cut off the ends and discard them. Cut the squash into half, remove the seeds, and cut the squash halves into bite size pieces.
Peel the carrots and chop them coarsely.
Peel the onion, garlic and ginger, and chop them finely (especially the latter two). Fry 4 tablespoons of oil until translucent, then add the garlic, the ginger, the curry powder and the fenugreek. Cook until everything smells good.
Add coconut milk, squash pieces, carrot pieces, chili, and salt, and cook on medium heat until the squash and the carrots are soft. Once done, add the lemon juice and taste test. Adjust with more salt if needed.
Mix the quinoa gently with the curry.
Wash the cilantro, chop it coarsely, and sprinkle it on top before serving.