thai pumpkin curry (1)

25 min

Thai Pumpkin Curry

A thai curry with typical winter vegetables: kale and pumpkin. The curry itself comes together quickly in one pot. With a creamy sauce from coconut milk and peanut butter.

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Zutaten

4 Portionen

300 g
1/2
300 g
100 g

Basmatireis
Pumpkin
Grünkohl
Erdnüsse

400 ml
300 ml
2 EL
1 EL
20 g
1
15 g
1
2 Zehen

Kokosmilch
Gemüsebrühe
Rote Currypaste
Erdnussbutter
Ingwer
Limette
Frischer Koriander
Zwiebel
Knoblauch

Tip

At the end, the kale remains a little crunchy. But don't cook it for too long or the pumpkin will get mushy.

Vorbereitung

10 min

  1. Zwiebel würfeln
  2. Knoblauch und Ingwer fein hacken
  3. Peel and cut pumpkin into 2 cm cubes
  4. Koriander klein schneiden
  5. Remove stems & chop kale finely

Kochen

15 min

Gemüsebrühe zubereiten

soupPan

Zwiebel, Ingwer und Knoblauch anbraten

auf mittlerer/hoher Hitze ~3 Min

cookingPan2

Reis kochen

~10 Min

soupPan

Add coconut milk, bouillon, red curry paste, pumpkin, kale and peanut butter

bring to a gentle simmer and cook without the lid until the squash is soft throughout ~10 min

Limettensaft nach Geschmack hinzufügen

Serve the curry with rice, sprinkle coriander and peanuts on top.

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