Pumpkin Curry with Coconut Milk
Creamy vegan pumpkin curry with coconut milk, peanut butter and ketjap manis – ready in 25 minutes, made with Hokkaido pumpkin, no peeling needed.
Recommended Equipment
Ingredients
- 1 onion chopped
- 1 tablespoon ginger chopped
- 1 garlic clove minced
- 1 tablespoon curry powder
- 300 g Hokkaido pumpkin cubed
- 400 ml coconut milk
- 120 ml water
- 1 tablespoon veggie broth
- 2 tablespoons peanut butter
- 2 tablespoons Ketjap Manis
- 1 teaspoon Sambal Oelek
- 1 bunch of cilantro
- 1 handful of red cabbage chopped
- 1-2 tablespoons peanuts
- 4 flatbreads
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Sauté onions and ginger in a little plant oil in a medium pot at medium to high heat a moment, then add garlic and curry powder. Add pumpkin and stir well.
- Then add coconut milk, water, veggie broth, peanut butter, ketjap manis and sambal oelek. Stir well, bring to a boil and simmer for 15 minutes at medium temperature. Stir from time to time to make the starch from the pumpkin thicken the sauce.
- Wash and dry cilantro, then chop the leaves. I like to use a salad spinner.
- Garnish with red cabbage, cilantro and peanuts.
- Serve with flatbreads or cooked rice.
Nutrition
Calories: 870kcalCarbohydrates: 92gProtein: 19gFat: 53gFiber: 10gSugar: 23g
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