Here’s a great Ayurvedic recipe for the beginning of autumn.


1 tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
1 small pice of ginger, grated
1 small butternut squash, peeled and chopped
2-3 tbsp red curry paste
2 tsp yellow curry powder
1 can of coconut milk (400g)
2-3 deciliters (1 cup) vegetable broth
2 handfuls baby spinach
salt and pepper to taste
rice, cashew nuts and cilantro for serving


  1. Heat the oil in a large pan and saute the onion until it is soft and translucent. Add the garlic, ginger and butternut squash and saute for a few minutes and then add the curry paste, curry powder and salt and pepper. Stir until well coated.

  2. Add the broth and coconut milk and cook for a few minutes until the butternut squash is cooked. Add the baby spinach and let it cook down. Salt and pepper to taste.

    Serve with rice, cashew nuts and cilantro