• Kim Bresseleers

Pumpkin Coconut Curry


A homemade curry might take a little longer to make but it tastes so much better than one from a package. You can prepare an extra large portion so you can eat it for a few days!

Pumpkin Coconut Curry


Servings: 4 persons

Preparation time: 45-55 minutes


INGREDIENTS:


200 grams of brown rice

1 medium pumpkin, peeled, seeded and cubed

1 large sweet potato, peeled and cubed

150 grams of spinach, washed and roughly chopped

2 cloves of garlic, crushed

1 cm of fresh ginger, finely chopped or crushed

250 ml vegetable broth

400 ml coconut milk

400 ml of diced tomatoes

1 tablespoon of vegetable oil

1 teaspoon of chili flakes

1 teaspoon of turmeric powder

2 teaspoons of curry powder


INSTRUCTIONS:

  1. Cook the brown rice according to the instructions on the package.

  2. Heat the vegetable oil in a large pan and fry the garlic and ginger over low heat for 2-3 minutes.

  3. Add the chili flakes, turmeric and curry powder and fry for another minute.

  4. Then add the coconut milk, vegetable broth, diced tomatoes, pumpkin and sweet potato cubes. Let it simmer for 30-40 minutes. Prick the pumpkin and sweet potato with a fork to see if it is cooked properly.

  5. Spoon the spinach through the curry until the spinach shrinks a little.

  6. Then serve the rice in deep plates and spoon the coconut curry on top. Enjoy!


NOTES:

  • Ideas for toppings: fresh herbs or seeds

  • Can be kept in an air-tight container in the refrigerator for 2-3 days.

  • Download the recipe.

Similar recipes:

Vegetable curry with lentils and rice Coconut curry noodles


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