Pumpkin Curry with Spring Onions
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin (se)
- 200 g sprin onion (s)
- 60 g pine nuts
- 100 ml vegetable stock (instant)
- 100 ml whipped cream
- 2 teaspoons oil
- curry
- turmeric
- salt
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin lengthways with a sharp knife into wedges, core and peel the wedges. Cut the pulp into 1 cm cubes. Clean the spring onions and cut into fine rings.
- Roast pine nuts in a pan without oil until golden brown, then set aside.
- Then heat the oil in the pan, add the pumpkin cubes and fry for 6 - 8 minutes while stirring on 2 or 8 - 9 automatic hotplates. Dust with curry and turmeric, sweat briefly while stirring, then fill up with stock and cream, bring to the boil and reduce thickly for 5 minutes. After 3 minutes of cooking, add the spring onions and cook briefly. Season the pumpkin and spring onion vegetables with salt and cayenne pepper and mix in the pine nuts just before serving.
- A wild rice mix goes particularly well with this savory vegetarian dish.
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