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🍽️ Creamy Pumpkin Tomato Curry with Rice

480 kcal · 30 min · 4 servings

Ingredients

• 250 g Basmati rice
• Salt
• 12 Cocktail tomatoes
• 600 g Pumpkin flesh (e.g. Muscat pumpkin)
• 3 Kaffir lime leaves
• 1 tbsp red curry paste
• 400 ml unsweetened coconut milk
• Pepper (from the mill)
• Cilantro (for garnishing)

Instructions

1. 1. Bring 500 milliliters of water to a boil and add some salt.
2. 2. Add the rice to the boiling water.
3. 3. Cook the rice over medium heat for about 20 minutes until it is al dente.
4. 4. Wash the cherry tomatoes and the lime leaves under running water.
5. 5. Pat the tomatoes and the leaves dry with a kitchen towel.
6. 6. Peel the shallot and the ginger root.
7. 7. Finely chop the shallot and the ginger.
8. 8. Cut the pumpkin flesh into coarse, bite-sized pieces.
9. 9. Heat the oil in a large pot.
10. 10. Add the chopped shallot and ginger to the hot oil.
11. 11. Sauté the onion-ginger mixture briefly until fragrant.
12. 12. Add the pumpkin pieces to the pot.
13. 13. Sauté the pumpkin pieces briefly by mixing them with the oil.
14. 14. Stir the curry paste into the mixture.
15. 15. Take the solid coconut cream from the surface of the coconut milk and stir it in as well.
16. 16. Add the dry lime leaves to the pot.
17. 17. Pour the remaining liquid coconut milk into the pot.
18. 18. Let the curry simmer over medium heat for about 10 minutes.
19. 19. Add the whole cherry tomatoes to the curry.
20. 20. Stir the tomatoes in until they start to break down slightly.
21. 21. Season the curry with salt and black pepper to taste.

Nutrition per serving

• kcal: 480
• Protein: 10 g · Fett/Fat: 22 g · Carbs: 59 g