Description
A warm and creamy pumpkin curry infused with coconut cream and aromatic spices, perfect for cozy nights or impressive dinners.
Ingredients
Scale
- 1 onion
- 1 organic pumpkin (approximately 1 kg before seeding)
- Olive oil
- 100 ml of water
- 1 teaspoon of red curry paste (adjust according to your preferences)
- 1 tablespoon of peanut purée or peanut butter
- 200 ml of coconut cream
- Chopped coriander (frozen is acceptable)
- Pepper
Instructions
- Chop the onion finely. Heat some olive oil in a pot over medium heat and add the onions. Sauté until soft and translucent.
- Rinse the pumpkin thoroughly, slice it in half, scoop out the seeds, and cut it into cubes.
- Once the onions are ready, add the pumpkin cubes to the pot along with 100 ml of water. Allow it to simmer over medium heat.
- When the pumpkin starts to soften, mix in the red curry paste, peanut purée, and coconut cream. Simmer for an additional 5 minutes until warm and combined.
- Stir in the chopped coriander and sprinkle with pepper. Serve hot, either alone or with a side of rice or quinoa.
Notes
For best flavor, use freshly ground spices. Adjust heat levels with more red curry paste or fresh chilies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg