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
Print Recipe
Pin Recipe Instructions
- 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.
- Rice is perfect as a side dish.
- Tip:
- 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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