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🍽️ Curry Pumpkin with Rice

242 kcal · 30 min · 4 servings

Ingredients

• 800 g pumpkin flesh (e.g. Muskat)
• 1 onion
• 1 clove garlic
• 1 untreated lemon
• 2 tbsp vegetable oil
• 1 tsp fennel seeds
• 1 tbsp curry powder
• 150 g long-grain rice
• 400 ml vegetable broth
• 1 tsp honey
• salt
• pepper

Instructions

1. 1. Cut the pumpkin into small, bite-sized cubes.
2. 2. Peel the onion and the garlic.
3. 3. Finely dice the onion and the garlic.
4. 4. Wash the lemon under hot water.
5. 5. Dry the lemon with a cloth.
6. 6. Peel fine strips (zests) from the lemon peel.
7. 7. Squeeze the juice out of the lemon.
8. 8. Heat the oil in a pot.
9. 9. Add the onions and garlic to the hot oil.
10. 10. Add the fennel.
11. 11. Sauté the vegetables briefly until they do not change color (sweat).
12. 12. Stir the curry powder into the vegetables.
13. 13. Add the rice to the pot.
14. 14. Mix everything well together.
15. 15. Deglaze the mixture with the broth.
16. 16. Add the lemon juice.
17. 17. Add the pumpkin cubes to the pot.
18. 18. Stir the honey into the mixture.
19. 19. Add the lemon zests.
20. 20. Season with salt.
21. 21. Season with pepper.
22. 22. Cook the dish for about 25 minutes, stirring occasionally.
23. 23. Check if the broth has been almost completely absorbed by the rice.
24. 24. Taste the dish again before serving.

Nutrition per serving

• kcal: 242
• Protein: 6 g · Fett/Fat: 6 g · Carbs: 41 g