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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Ingredients

4 servings

300 g
1/2
300 g
100 g

Rice (basmati)
Pumpkin
Kale
Peanuts

400 ml
300 ml
2 TBL sp
1 TBL sp
20 g
1
15 g
1
2 cloves

Coconut milk
Bouillon (vegetable)
Red curry paste
Peanut butter
Ginger
Lime
Fresh coriander
Onion
Garlic

Tip

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

Prep

10 min

  1. Dice onion
  2. Mince garlic and ginger
  3. Peel and cut pumpkin into 2 cm cubes
  4. Cut fresh coriander
  5. Remove stems & chop kale finely

Cook

15 min

Make bouillon

soupPan

Sauté onion, garlic and ginger

medium/high heat ~3 min

cookingPan2

Cook rice

~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

Add lime juice to taste

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

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