Pumpkin Curry Vegan

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

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
Pumpkin Curry Vegan
Pumpkin Curry Vegan

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!

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