Pumpkin curry with apple and walnuts

Instructions

1. Turn your oven to 180 C and line a baking sheet with parchment paper.
2. Cut the pumpkin into 3 cm cubes and put them on the baking sheet. Toss with the oil, cinnamon, and cayenne. Roast for 20 minutes in the oven, or until the squash is soft.
3. While the squash is roasting, heat the coconut oil in a large pot over medium-high heat. Add the onion and let it cook until it is nicely browned. While the onion is cooking, add all the spices to a small bowl.
4. Add the ginger and garlic to the onions and cook for 1 minute. Add the spices to the pot and stir for 1 minute.
5. Add the apples (cored and coarsely chopped), 2/3 of the roasted pumpkin, and 1 cups of water to the pot. Cover the pot and cook for 5 minutes.
6. Put the milk and the reserved 1/3 of the pumpkin into a blender and blend until smooth. Pour into the the pot. Add the honey and lemon juice and stir well. Season with salt.

• Servings : 4
• Ready in : 40 Minutes
• Course : Main courses
• Recipe Type : From dinner-to lunchbox, Vegetables and site dishes
• Ingredient : Apples, Caw-milk, Cinnamon, Coconut oil, Coriander, Curcuma, Curry, Milk, Pumpkin, Red pepper flakes, Walnuts