Pumpkin Curry with Coconut Milk and Ginger

Zutaten

• ✓1000 g Hokkaido pumpkin
• ✓1 piece onion
• ✓2 cloves garlic
• ✓3 cm ginger
• ✓1 piece red chili pepper
• ✓400 ml coconut milk
• ✓200 ml vegetable broth
• ✓2 tbsp vegetable oil
• ✓1 tsp curry powder
• ✓0.5 tsp turmeric
• ✓to taste salt
• ✓to taste pepper
• ✓to taste fresh coriander
• ✓as needed rice

Zubereitung

1. 1

   Wash the Hokkaido pumpkin, cut it in half, remove the seeds, and cut it into approximately 2-3 cm cubes (the skin can be eaten).

2. 2

   Finely chop the onion and garlic.

3. 3

   Peel the ginger and also finely chop it.

4. 4

   Remove the seeds from the chili pepper and slice it into rings.

5. 5

   Heat the vegetable oil in a large pot and sauté the onion until translucent.

6. 6

   Add the garlic, ginger, and chili, and sauté briefly.

7. 7

   Add the pumpkin cubes and mix everything well.

8. 8

   Add the curry powder and turmeric and briefly toast them.

9. 9

   Deglaze with vegetable broth and coconut milk and bring to a boil.

10. 10

    Let the curry simmer over medium heat for about 20 minutes until the pumpkin is soft.

11. 11

    Season with salt and pepper and garnish with fresh coriander.

12. 12

    Serve rice as a side dish.