Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g pumpkin meat (e.. Hokkaido)
- 150 g sprin onion (s)
- 2 tablespoon oil (sesame oil)
- 20 g curry powder
- 2 cl rum, white
- 300 ml coconut milk
- 5 g chilli powder
- 200 g basmati
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin meat into bite-sized pieces. Clean the spring onions.
- Finely cut the white part of it and sweat it in heated sesame oil. Add the pumpkin pieces and sweat with them. Sprinkle with curry powder. Sweat briefly and deglaze with rum. Pour in the coconut milk and season to taste with salt, pepper and chili powder. Let simmer for about 20 minutes.
- In the meantime, cook the rice in salted water for about 20 minutes until al dente.
- Arrange the pumpkin curry with the rice on plates and serve.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below