Pumpkin Curry

by Emilie Nereng
Vegetarian
Gluten-free
Dairy-free
20 min
Pumpkin Curry

ingredients

  • 750 g pumpkin
  • 1/2 x yellow onion
  • 1/2 x red chili
  • 2 clove garlic
  • 2 tsp ginger
  • 2 tbsp red curry paste
  • 2 tsp curry spice
  • 5 dl water
  • 1 pack coconut milk
  • 2 tbsp maple syrup
  • 1/2 x broccoli
  • 1/2 x red pepper
  • 1 handful cashews

method

  1. Peel the pumpkin, cut in half and remove the seeds. Cut 1 cup of pumpkin into small pieces, and cut the rest of the pumpkin into 3x3 cm big chunks.
  2. Cut onion, garlic, chili and ginger into chunks. Fry in a saucepan with some oil until the onion turn soft.
  3. Add curry paste and curry powder, and fry for another 2 minutes.
  4. Add the bowl with small pumpkin pieces to the saucepan together with water. Bring to a boil under a lid for 5-7 minutes.
  5. Mash everything in the pan with an emersion blender.
  6. Add the pumpkin chunks, the rest of the water, coconut milk and maple sirup. Bring to a boil and let simmer for 7 minutes or until the pumpkin turn soft.
  7. Cut the broccoli into chunks and red bell pepper into strips. Add to the saucepan and cook for 2 minutes.
  8. Add some lemon juice and some soy sauce if needed. Serve with cashew nuts!
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