Pumpkin Curry Vegan

Summary

Ingredients

• 1 onion (s), roughly chopped
• 1 clove (s) garlic, chopped
• 1 piece (s) ginger, finely chopped, a small
• 1 small pumpkin (se), Hokkaido, cut into cubes
• 1 handful peas, (frozen)
• 300 ml vegetable broth, or pumpkin broth
• 1 tablespoon tomato paste
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• salt and pepper
• Chili powder
• 2 tablespoon yogurt, vegan
• 1 zucchini, finely chopped
• oil
• possibly cornstarch

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Instructions

1. Sweat the onion, garlic and ginger in a little oil, add the pumpkin and tomatoes and fry a little. Add tomato paste, curry powder and turmeric, let toast a little, deglaze with broth and season to taste. Simmer for about 10 minutes, then add the zucchini and peas and simmer for another 7-10 minutes until everything is cooked. Finally stir in the yoghurt and, if necessary, bind with a little starch.
2. Rice is perfect as a side dish.
3. Tip:
4. For a pumpkin broth, simmer the inside of the pumpkin (seeds, etc.) with water and salt for about 30 minutes, strain - done!