Creamy Pumpkin Curry with Coconut
Main Course
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Cook Time
55 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This creamy pumpkin curry with coconut from the Thermomix® is a vegetarian main course with Hokkaido pumpkin, coconut milk, bell peppers, and carrots. Preparation takes a total of 55 minutes, with an active working time of about 25 minutes. The recipe is designed for 4 servings and is ideal for a light, vegan cuisine in the fall. The curry paste gives the dish a pleasant spiciness.
Ingredients (12 ingredients)
-
1 Stück Hokkaido pumpkin
-
400 ml Coconut milk
-
250 ml Vegetable broth
-
1 Stück Red bell pepper
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1 Stück Carrot
-
1 Stück Onion
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1 Zehe Garlic
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2 EL Curry paste
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1 EL Vegetable oil
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1 TL Ginger, freshly grated
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1 Spritzer Lime juice
-
nach Geschmack Salt
Preparation (7 steps)
Prepare the vegetables
Wash the Hokkaido pumpkin, halve it, remove the seeds with a spoon, and cut into approx. 1 cm cubes. Clean, peel, and finely dice the carrot, onion, and garlic clove. Wash, clean, and cut the bell pepper into thin strips. Peel and finely grate the ginger.
Chop the onion and garlic
Place the onion and garlic clove in the mixing bowl and chop for 3 sec./Stufe 5. Use the spatula to push down.
Sauté the onion and garlic
Add the vegetable oil to the mixing bowl and sauté for 3 min./120°C/Stufe 1.
Add vegetables and sauté
Add the Hokkaido pumpkin cubes and carrot cubes to the mixing bowl and sauté for 3 min./120°C/Stufe 1.
Prepare the curry
Add the vegetable broth, coconut milk, and curry paste to the mixing bowl and simmer for 10 min./100°C/Stufe 1 without the measuring cup.
Add pepper and ginger
Add the bell pepper strips and grated ginger to the mixing bowl and simmer for 10 min./100°C/Stufe 1/Reverse with the lid on.
Season and Serve
Season the pumpkin curry with lime juice and salt. If necessary, thicken with a little cornstarch mixed with water. Serve the curry.
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Allergens
- Mustard
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