Pumpkin Curry with Rice
By chef Gulasch
A spicy autumn curry that will definitely warm you up. Curry with pumpkin, bell pepper and coconut milk, served with jasmine rice.
- 25 min
- total
- Medium
- level
5 min prep · 20 min cook
What you will need
-
Pumpkin 100 g -
Jasmine Rice 80 g -
Coconut Milk 50 g -
Red Curry Paste 1 tsp
-
Red Onion 0.5 pcs -
Bell Pepper 0.5 pcs -
Parsley 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare your ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍚✨
-
Cook the rice. Rinse the rice and cook it in a ratio of 1 part rice to 2 parts water. Bring to a boil, cover with a lid, reduce to the lowest heat and cook for about 10-15 minutes, until the rice is tender, or follow the instructions on the package.
-
Clean the pumpkin. Clean the pumpkin, cut off the stem and scoop out the seeds (you can save them and use them in stock).
-
Chop the pumpkin. Cut the pumpkin into smaller pieces.
-
Chop the bell peppers. Cut the bell peppers into smaller pieces.
-
Chop the onion. Peel the onion and finely chop it.
-
Sauté the vegetables. Sauté the vegetables in a pan with a little oil for about 3-4 minutes over medium heat.
-
Add the curry paste. Add the curry paste and sauté together for about 2-3 minutes over medium heat to release its aroma.
-
Pour in the coconut milk and simmer. Pour in the coconut milk and simmer for about 5-7 minutes, until the vegetables are tender.
-
Serve. Serve and optionally garnish with fresh herbs 🍽️✨
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Sandwich with Roasted Peppers, Feta and Hummus
Try this tasty sandwich combining sweet red peppers, creamy hummus and delicious feta with refreshing lettuce leaves in crispy toast bread.
