Are you looking for a simple yet sophisticated dish to warm you from the inside on chilly days? Then this pumpkin and coconut curry is just what you need! The Hokkaido pumpkin provides a natural sweetness and a wonderfully creamy texture, while the coconut milk and red curry paste give the dish an exotic touch.
The whole thing is rounded off with fresh bell peppers and a hint of ginger – the perfect interplay of mild and spicy flavors. Bring the colors and flavors of autumn directly to your plate!
Preparation time: 20 minutes
Cooking/baking time: 20 minutes
Preparation time: 40 minutes
Ingredients (for 2 servings)
- 1 Hokkaido pumpkin
- ½ onion
- 2 cloves of garlic
- ½ bell pepper (red or yellow)
- 1 tbsp sesame oil or coconut oil
- 1 tsp grated ginger
- 1 tbsp red curry paste
- 400 ml coconut milk (from a can)
- ½ tsp turmeric
- 1 tsp vegetable stock powder
- 1 tsp salt
- Pepper, to taste
- 1 dash of lemon juice
preparation
1. Preparation:
Wash the pumpkin thoroughly, halve it, remove the seeds, and dice the flesh. Peel and finely dice the onion and garlic. Cut the bell pepper into bite-sized pieces.
2. Sauté vegetables:
Heat the oil in a large frying pan or wok over medium heat. Sauté the diced onion until translucent. Add the garlic and cook briefly until fragrant. Then add the diced pumpkin and bell peppers to the pan and cook for 3-4 minutes until the vegetables are lightly browned.
3. Seasoning:
Stir in the grated ginger and red curry paste, blending well with the vegetables. Sauté for another 3 minutes, stirring constantly to release the flavors.
4. Prepare the sauce:
Add the coconut milk, turmeric, and vegetable stock powder and bring to a boil. Reduce the heat to medium and simmer, covered, for about 20 minutes, until the pumpkin is tender and the sauce has a nice, creamy consistency.
5. Season to taste:
Finally, season the curry with salt, pepper, and a dash of lemon juice. Stir well and add more spices as desired.
6. Serve:
Serve the finished pumpkin coconut curry in deep bowls and garnish with fresh herbs, such as coriander or parsley, if desired. It pairs perfectly with fragrant basmati rice or warm naan bread.
Tips & Variations
- For more spice: Add a finely chopped red chili to give the curry a pleasant spiciness.
- Additional vegetables: You can also add sweet potatoes, zucchini, or carrots to the curry, making it even more colorful and versatile.
- Nutty touch: Sprinkle the finished curry with roasted cashews or chopped peanuts for an extra crunch.
Serving suggestion
Serve the pumpkin coconut curry on a deep plate and garnish with a few fresh herbs or toasted sesame seeds. Serve with fragrant basmati rice or crispy naan bread. A squeeze of fresh lemon juice brings out the curry's exotic flavor.
Conclusion
With the cast iron pan from Springlane, you'll be able to make this creamy pumpkin and coconut curry particularly well: The even heat distribution ensures the vegetables are cooked perfectly, and the aromas of the curry paste and spices can develop optimally.
Enjoy the harmonious combination of pumpkin, coconut milk, and spices and surprise your guests with a colorful, aromatic dish—perfect for the cold season!
