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🍽️ Creamy Pumpkin Curry with Rice

581 kcal · 30 min · 4 servings

Ingredients

• 250 g Basmati whole grain rice
• 1.2 kg butternut squash
• 60 g cashew nuts
• 20 g ginger (1 piece)
• 1 clove garlic
• 3 tbsp coconut oil
• 2 tbsp yellow curry paste
• 200 ml coconut milk
• 200 ml coconut water
• salt
• 1 lemon (juice)
• 2 white onions
• 20 g coriander (1 bunch)

Instructions

1. 1. Cook the rice in a pot according to the instructions on the package.
2. 2. Peel the pumpkin, halve it, and remove the inside.
3. 3. Cut the pumpkin flesh into bite-sized pieces.
4. 4. Roughly chop the cashew nuts.
5. 5. Peel the ginger and the garlic.
6. 6. Finely chop the ginger and the garlic.
7. 7. Heat two tablespoons of coconut oil in a pan.
8. 8. Roast the ginger, garlic, and cashew nuts over high heat for two minutes.
9. 9. Add the curry paste and fry it over medium heat for one minute.
10. 10. Add the pumpkin, coconut milk, and coconut water to the pan.
11. 11. Season the curry with salt.
12. 12. Add the lemon juice.
13. 13. Simmer the curry, stirring occasionally, for about ten minutes until the pumpkin is cooked.
14. 14. Peel the onions and slice them into thin rings.
15. 15. Heat the remaining coconut oil in another pan.
16. 16. Fry the onion rings until brown.
17. 17. Wash the coriander plant.
18. 18. Shake the coriander dry.
19. 19. Pluck the coriander leaves.
20. 20. Fill the pumpkin curry into four bowls.
21. 21. Garnish the curry with the fried onions.
22. 22. Sprinkle the dish with the fresh coriander leaves.

Nutrition per serving

• kcal: 581
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 68 g