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Pumpkin Grain Curry
Pumpkin Grain Curry

Pumpkin Grain Curry

with coconut milk, tomato paste, ginger and turmeric

Super simple vegetarian recipe that everyone will love. It is a dish that besides tasty has antioxidant, anti-inflammatory and analgesic effects!


35 min

322 kcal

4 doses

Easy

Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

322 kcal

1,345 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For Pumpkin Puree:

01

To peel the pumpkin easily, cook it whole for 2-3 minutes in a pan of boiling water or in the microwave. Cut the ends of the pumpkin and then cut it into 4 parts. Remove seeds and peel.

02

Dice and cook in boiling water for 15-20 min. Drain very well, and puree using a magic wand or a food processor.

For the Curry:

01

Heat the oil in a large skillet. Add the chopped onion and let it brown. Add the ginger and minced garlic, and cook for 2 min.

02

Add curry, pepper, salt and turmeric and stir.

03

Add the coconut milk and the grain. Let it cook for 5 min and then add 2 cups of pumpkin puree and tomato paste. If necessary, add half a cup of water and cook a little more.

04

Add the chopped parsley as a topping and it is ready to serve.

For Basmati Rice:

01

Wash the rice well.

02

Drain the rice well and set aside.

03

Put the rice in a pan twice the amount in boiling water. Bring to the boil, cover the pan and simmer for 8 min.

04

Keep the lid on the pan, remove from heat and let stand for 5 min with the pan tightly covered. Stir the rice with a fork and serve.

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