Time for a warming pumpkin curry with coconut milk! We show you a delicious vegetarian curry with Hokkaido.
It's already starting to get pretty uncomfortable in the morning. Fog and low temperatures are spreading. But we don't let that spoil our mood. A delicious pumpkin curry with coconut milk warms you from the inside and puts you in a good mood.
It can still be so cold and autumnal outside. :)
Since in our pumpkin curry ginger and chili are, even the coldest fingers and toes are warm again. We heat you now times so right with our curry without meat!
The coconut milk immediately transports us to the beach of Thailand. At least for a short time vacation feeling is guaranteed :)
Also very tasty: pumpkin goulash with chickpeas *vegan*.
Well then, let's get right to it. By the way, if you don't have a Hokkaido, you can also use another pumpkin. The big advantage of the Hokkaido is that you do not have to peel it :)
Vegetarian pumpkin curry with coconut milk
Ingredients
- 1 Hokkaido (about 500 grams)
- 1 Shallot
- 1 Garlic clove
- 2 cm Ginger
- 2 TL Olive oil
- 4 EL Curry powder
- 1 EL Honey
- 2 EL Lemon juice
- 250 ml Vegetable broth
- ½ Can Coconut milk
- 4 Drop Chili oil
- Salt and pepper to taste
Anleitung
- Wash the pumpkin, cut in half, remove the seeds and then dice.
- Dice the shallot and sauté in olive oil together with the garlic and peeled ginger
- Add pumpkin and sauté briefly. Mix in curry powder.
- Stir in honey and lemon juice
- Stir in vegetable broth and coconut milk
- Add the chili oil. Cover and simmer gently for 15 minutes. Season to taste with salt and pepper.
Notes
- 78 grams carbohydrates
- 11.2 grams protein
- 32 grams fat
Nährwerte
Meanwhile, you can prepare the rice. Who thought that curry is already yellow, will make eyes at the pumpkin curry. The Hokkaido makes the dish really nice orange-yellow.
Treat yourself to this pumpkin soup with apple *vegan*.
How to freeze your pumpkin curry
Insider tip: Curry is the perfect office meal. You can easily pack it in Tupperware boxes and heat it up in the microwave.
You can also freeze the cooked rice. Works easily and in just 5 minutes you have a warm lunch. Your colleagues will envy you for the juicy Hokkaido curry with coconut milk :)
Our conclusion
Curry can also be prepared very tasty without meat. The vegetarian pumpkin curry tastes slightly sweet and sour thanks to honey and lemon. And best of all, you can make it in stock and always have a quick lunch on hand.
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