Pumpkin Curry with Coconut Milk
Creamy vegan pumpkin curry with coconut milk, peanut butter and ketjap manis – ready in 30 minutes, made with Hokkaido pumpkin, no peeling needed.
Recommended Equipment
Ingredients
- 2 tablespoons plant oil
- 1 onion chopped
- 1 tablespoon ginger chopped
- 1 garlic clove minced
- 1 tablespoon curry powder
- 350 g Hokkaido pumpkin cubed
- 400 ml coconut milk
- 60 ml water
- 1 tablespoon veggie broth powder
- 2 tablespoons peanut butter
- 2,5 tablespoons Ketjap Manis
- 1 teaspoon Sambal Oelek
- 1 bunch of cilantro
- 1 handful of red cabbage chopped
- 2 tablespoons peanuts
- 2 flatbreads
Instructions
- First, gather all your ingredients and utensils. That makes it so much easier and more fun and you're less likely to forget anything.
- Sauté onions and ginger in plant oil in a medium pot that has a lid at medium to high heat for two minutes, then add garlic and curry powder. Stir well for about 30 seconds.
- Add pumpkin and stir again.
- Then add coconut milk, water, veggie broth, peanut butter, ketjap manis and sambal oelek. Stir very well again, you want to make sure the peanut butter is properly dissolved. Then bring to a boil and simmer for 15 minutes at medium temperature with the lid slightly ajar. Stir from time to time.
- Wash and dry cilantro, then chop the leaves. I like to use a salad spinner.
- When the curry is ready, stir well again and taste if the pumpkin is buttery soft. If not, it needs to simmer a little longer.
- Garnish with red cabbage, cilantro and peanuts.
- Serve with flatbreads or cooked rice.
Nutrition
Calories: 923kcalCarbohydrates: 73gProtein: 17gFat: 69gFiber: 9gSugar: 22g
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