Currys eat up preparation time for breakfast and then take ages to simmer? Uh uh, no no. With our vegan Hokkaido curry you need about 35 minutes and you have a really good curry that is impressive even without any animal ingredients.
Ingredients:
- 1/2 Hokkaido pumpkin
- 525ml Thai Curry Basic
- 1/2 pomegranate
- 1 zucchini
- 1 onion / shallot
- 2 cloves of garlic
- 1 bunch of coriander
- 1 lime
- Cashews
- Coconut oil, alternatively sunflower oil
- Salt
- Sugar
- Basmati rice
ZUBEREITUNG
- Remove the seeds from the pumpkin and cut it into rough cubes. Set the oven to 200°C top and bottom heat.
- Spread the pumpkin pieces on a baking tray lined with baking paper. Mix with coconut oil, sea salt & sugar, then bake for 20 minutes. Cook the rice according to the package instructions. Wash and cut coriander.
- Zucchini, dice. Finely chop the garlic and onion/shallot. Cut the chili pepper into thin slices.
- Roast cashew nuts without oil and set aside.
- Heat some coconut oil in a pan and fry the zucchini, add the garlic, shallots/onions and chili and sauté briefly. Deglaze the whole thing with the curry base, add the pumpkin and let it bubble up briefly.
- Arrange in a bowl and decorate with cashews, pomegranate seeds and coriander.