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Cream curry pumpkin with basmati rice

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Ingredients for 4 servings:

  • 300 ml sweet cream
  • 200 ml coconut milk
  • ½ tsp ginger, freshly grated
  • 1 garlic clove(s), pressed
  • 1 tsp curry powder
  • ½ lemon(s), squeezed
  • 300 g pumpkin(s), diced
  • 300 g red bell pepper(s), diced
  • 300 g kohlrabi, diced
  • 300 g carrot(s), diced
  • 1 cup of natural yogurt
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with coconut milk

Blanch the vegetable cubes briefly in salted water and set aside. Bring the cream and coconut milk to a boil, add the ginger and garlic, simmer for a few minutes, and season with salt, curry, and lemon juice. Add the vegetables to the sauce. Stir in the natural yogurt at the end, but do not allow to boil again. Serve with basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cream curry pumpkin with basmati rice

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