Creamy Pumpkin Curry with Coconut
Main Course
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Cook Time
55 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Ingredients (12 ingredients)
-
1 Stück Hokkaido pumpkin
-
400 ml Coconut milk
-
250 ml Vegetable broth
-
1 Stück Red bell pepper
-
1 Stück Carrot
-
1 Stück Onion
-
1 Zehe Garlic
-
2 EL Curry paste
-
1 EL Vegetable oil
-
1 TL Ginger, freshly grated
-
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 pepper into thin strips. Peel and finely grate the ginger.
Chop onion and garlic
Place the onion and garlic clove in the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula.
Sauté onion and garlic
Add the vegetable oil to the mixing bowl and sauté for 3 min./120°C/speed 1.
Add and sauté the vegetables
Add the Hokkaido pumpkin cubes and carrot cubes to the mixing bowl and sauté for 3 min./120°C/speed 1.
Prepare the curry
Add the vegetable broth, coconut milk and curry paste to the mixing bowl and simmer for 10 min./100°C/speed 1 without the measuring cup.
Add peppers and ginger
Add the pepper strips and grated ginger to the mixing bowl and simmer for 10 min./100°C/speed 1/reverse with the lid attached.
Season and serve
Season the pumpkin curry with lime juice and salt. If necessary, thicken with a little cornstarch mixed in water. Serve the curry.
Finished cooking? Great! 🎉
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