Summary

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

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Instructions

1. Cut the pumpkin meat into bite-sized pieces. Clean the spring onions.
2. 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.
3. In the meantime, cook the rice in salted water for about 20 minutes until al dente.
4. Arrange the pumpkin curry with the rice on plates and serve.